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Kelloo Uraga Harsu
TASTE
Apricot, Peach & Bergamot
ORIGIN Ethiopia
OWNER Feku Jabril
VARIETAL Heirloom
PROCESS Washed
ALTITUDE 1900 - 2000 masl
We are delighted to have discovered this Ethiopian coffee from the Harsu Forest which is nestled at the bottom of a steep valley in the Guji region of Uraga. The washing station owner Feku Jabril, named the washing station after his wife Hannah Asrat ten years ago. Feku relocated several hundred miles to be in this area as he saw the potential in the land and the unique flavour profile it gives.
There are 416 farmers surrounding the washing station who mainly grow the Welisho and Kurume variety. The red soil in the area is fertile and rich in nutrients and a typical farm will have 1800-2400 trees per hectare, each farmer owns around 1-2 hectares of land and all cherries are picked by hand. Once at the washing station, the cherries are pulped with a disc-pulper where the skin and fruit are removed. Then the coffee is washed in channels and graded by density. The coffee is then dried on raised beds over a ten day period.
SNAP coffee (the exporter) works alongside Feku to maintain three main objectives. To process fantastic specialty coffee consistently. To work alongside farmers giving education and improving processing methods. Finally to protect the environment. SNAP have worked with Feku to build schools, build roads to improve local infrastructure develop waste recycling systems and are also building health clinics to further improve the quality of life for this farming community.
Our espresso recipe for this coffee
DRY DOSE 18 grams
WET DOSE 38 - 40 grams
TEMP 93 °C
PRESSURE 9 bar
TIME 30 seconds
Our filter recipe for this coffee
BREW METHOD Aeropress
COFFEE 15 grams
WATER 220 ml – 94°C
GRIND Medium / Fine Grind
TIME
Pour all the water in quickly
Stir a few times
at 1:00 stir again and push for
30 seconds
1:30 min Total brew time
We would recommend this as a starting point. Remember to wet the paper lots before brewing.
