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Stow Coffee Roasters / ETHIOPIA – ELIAS DUKAMO UNIQUE 100G

ETHIOPIA – ELIAS DUKAMO UNIQUE 100G

15,00 

PROFIL OKUSA
lešnikov liker, karamela, nektarine, hibiskus
Ena najbolj norih Etiopij, ki smo jih kdajkoli imeli v ponudbi. Kava ima srednje telo, žameten občutek v ustih in srednje visoke jabolčne in citrusne kisline. Profil okusa gre v lešnikov liker v katerem se prepletajo note karamele, nektarine in hibiskusa.

TASTE PROFILE
hazelnut liqueur, caramel, nectarine, hibiscus

One of the craziest Ethiopians we have ever had on offer list. Coffee has a medium body, a velvety mouthfeel and medium-high malic and citric acidity. The taste profile goes into the hazelnut liqueur in which the notes of caramel, nectarine and hibiscus are intertwined.

Category:

Opis

O KAVI
Ta kava je omejena eksperimentalna serija 5 kg, ki jo je proizvedel Elias Dukamo.

Elias je del mlajše generacije družine Dukamo. V Addisu je odgovoren za trženje, na terenu pa je pomagal pri usklajevanju celotnega eksperimentalnega procesa. Eliyasovo navdušenje nad kavo in eksperimentiranjem je občudovanja vreno..

Ta poskusna serija je bila aerobno fermentirana, nato pa naravno obdelana in visoko v gorah posušena na afriških posteljicah. Vse mikroseriji Daye Bensa so omejene proizvodnje, vendar je ta eksperimentalna serija še redkejša.

Takoj, ko je kava obrana jo razvrstijo tako, da jo namočijo v vodo. Nezrele kavne češnje priplavajo na površje in jih odstranijo. Nato Elias kavne češnje položi v posebne posode, kjer češnje aerobno kontrolirano fermentirajo. Po fermentaciji kavne češnje postavil na afriške posteljice, da se na soncu posušijo.

Kavne češnje sušijo 15 dni, pri čemer je na vsako posteljo dodeljena ena oseba, ki vsakih 15 minut kavne češnje obrača, da se zagotovi enakomernost sušenja.


ABOUT COFFEE

This coffee is the experimental 5kg lot produced by Elias Dukamo.

Elias is part of a younger generation of the Dukamo family. In Addis he’s responsible for marketing, at the field, he helped to coordinate the whole experimental process. Project manager, tour guide, driver, Eliyas enthusiasm about coffee and experimentation kept everyone’s spirits high during our many days of hard work together.

This experimental lot was aerobic fermented and then naturally processed and mountain dried on African beds. All Daye Bensa micro-lots are limited production, but this experimental lot is even more rare to get.

As soon as the coffee is received it gets sorted by floating and picking out the ripe cherries. Then Elias put cherries in special containers where cherries are aerobically controlled fermented. After fermentation, he put cherries on African beds to naturally process.

Cherries are dried for 15 days, where one person is assigned per each individual bed to rotate the cherries every 15 minutes to ensure uniformity of drying.

Dodatne informacije

Količina

100g

Sorta

Heirloom

Proces

Naravni anaerobni

Nadmorska višina

2300 m

Farma

Elias Dukamo, Daye Bensa Coffee

Regija

Sidamo-Bensa, Ethiopia

Receptura

FILTER PRIPRAVA

Kava: 20g

Voda: 300g

Temperatura vode: 93°C

Čas: 2min 30sek