This is a light roast of a single origin in Ethiopia.
Savannah Coffee Roasters says this is naturally processed and roasted to bring out berries and florals.
Yirgachefe, a gorgeous town located in Southwestern Ethiopia’s Gedeo Zone, is home to freshly-roasted beans grown at an elevation between 1.8 and 1,9 kilometers above sea level.
Brewing Reviews & Recipes
This is a light roast coffee with lots of flavors so will concentrate on pour-overs.
Immersion & Pour-Over
Hario Switch ~ 20 grams of beans with a medium grind and 300 grams of water at 202f or 94c.
Recipe & Process first pour 120 grams for a 1-minute hold, then 3 pours with 60 grams of water on hold during each pour.
Taste florals like honeysuckle and jasmine and berries going down apples & cherries with an overall creamy-honey texture.
After Thoughts ~ wow! Best recipe & process or maybe it was the beans!
Recipe & Process 50x50s Used a Kalita Pour-over with 20 grams of beans, 320 grams of filtered water, and a paper filter.
Taste some more texture or body than a usual light roast and more of a savory smokiness
After Thoughts I thought with the lower temperature more flavors would come out, My theory is “The longer brew time creates more smokiness, let’s put it to the test.”