Ethiopia Kembata by Cool Beans

About Ethiopia Kembata

This was a minimal supply and I happened to be there at the right time.

Farms in this area are at a high altitude and a lot of sun is used to dry the beans.

Tastes are expected to include milk chocolate, fruit, and a slightly citrus flavor.

IMUSA Moka Pot

Recipe / Process:
Used 14 grams of beans ground to Medium Fine with 140 grams of water and used a paper filter.

Taste:
Very woody & smoky on the tip of the tongue with a little sweetness going down.

After Thoughts
Next time try more beans, medium fine grind and no paper filter.

Immersion Pour-Over

Recipe & Process:
20 grams of beans are ground to a medium-course, added to a pitcher, and 40 grams of water for 40 seconds and stored so the grinds are fully soaked. After 40 seconds add the remaining water totaling 300 grams. Let sit for 2 minutes. Swirl while poring into the Kalita pour-over so most of the grounds are in the Kalita.

Taste:
Savory on the tongue with some chocolate & mushrooms and then licorice and fruit going down.

After Thoughts:
It’s a bit hot and I see some fine grinds in the filter so I wonder if I need another grinder or less time.