Ethiopia - Refisa, Washed (WS)

FLORAL AND INCREDIBLY SWEET WITH NOTES OF JASMINE, PEACH, AND FRUIT PUNCH

$13.84

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Size 12oz // 340g 5LB

Quantity

Roast level: Light
Processing method: Washed
Region: West Arsi
Washing Station: Refisa
Variety: Heirloom Ethiopian Varieties

This offering from the Refisa washing station in West Arsi is incredibly sweet, floral, and juicy. A washed offering, it tricked us while we were evaluating it on the cupping table for purchase as a potential natural process. Wild!

The primary tasting notes here are going to be jasmine, peach, and fruit punch. The body is velvety, and the acidity is similar to a light red wine, or a fresh fruit juice.

Check out our photo blog of our trip to Ethiopia!

About the region:

The Testi West Arsi Washing Station was established in 2010 and serves about 850 smallholder producers in the area. The farmers deliver their cherry to the washing station, where it is depulped, fermented for 24–48 hours, and washed before being dried on raised beds for 12–15 days.

Brewing ratios for drip and cold brew

Brewing ratios are the base for coffee brewing recipes. It's a way to make sure coffee brews to the strength we enjoy it!

For example, 1:15 would mean one gram of coffee to 15 grams of water and would make for a heavier cup of coffee. Increasing this to 1:20 would mean a more tea like brew.

Adjust these ratios to taste on any coffee, but we have a

Pour over, drip brews, and other paper filter methods

1 : 17 for our light and light-medium roasts
1 : 18 for our medium and medium-dark roast levels
Grind size fine-medium - or - similar to beach sand

Cold Brew Concentrate

1 : 4.6
Grind size as coarse as your grinder goes
A french press recipe with ratio above would be 170g coffee to 793g water.
Steep in cold water in fridge for 12-14 hours
Cut 50/50 with water or to taste for diluted brew.

How long should I wait after the roast date to use?

Coffee is off gassing from the time it is roasted. Brewing coffee that is too fresh is difficult to extract because CO2 will repel water and make it hard to extract what makes coffee tastes great!

Paper filter or full immersion brew method (ie. pour over, brew pot, french press)

At least 3 days.

When you go to pour hot water over your coffee grounds you see the coffee 'bloom' or bubble up. Depending on your brew method, this can be a way to open the coffee up for continued brewing.

Espresso

At least 5-7 days.

Espresso is a highly concentrated and pressurized brewing method. CO2 has nowhere to go so it's best to let the coffee release this naturally past the roast date.