Ethiopia - West Arsi Refisa, Washed
$9.50 - $8.50 per pound
| Cupping Score | 86 |
|
Fragrance/Aroma |
Marmalade, pink taffy, fruit punch, green grape, rosey |
|
Acidity |
Sparkling, winey, berry-like |
|
Flavor/Nuances |
Peach, red grapes, strawberry rhubarb, bing cherry, lime, dried cranberry, green apple, white tea |
|
Sweetness |
Cane sugar, fruit punch |
|
Body/Mouthfeel |
Crisp, silky, 1$ milk |
|
Finish/Aftertaste |
Quick, tea-like, orange blossom water |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
Sorry, no returns on coffee.
In our roastery
A staple in our roastery for a reason, washed lots from Ethiopia are known by purveyors of coffee far and wide. They accentuate blends, make cups sparkle with acidity, and remind us about our first steps into specialty coffee where florals, teas, and big fruits had us questioning what coffee was and could be.
With so much competition for high quality greens, we had to move quickly after sampling this coffee to secure what we needed before this lot was sold out. Luckily, we were able to purchase at a volume that will allow us to carry this coffee for several months as a single origin menu offering and a component in our Espresso for Lighter Roasts
In your lineup
Keep it clean and serve as a single origin offering on drip, add into a seasonal blend, or keep your house blend on rails. Possibilities are endless.
Spend 1:30 to 2:00 in development post first crack to your light roast finish temperature for filter offerings. If you're roasting this coffee for espresso, try extending development between 2:00 to 2:30 to help add some depth to the sweetness and tame acidity for the espresso brewing method.
Use our Profile
RoastPATH® profile recorded on an MCR-2D while roasting an 2KG batch.
| 0:00 | 400°F | Charge |
| 1:37 | Turning Point | |
| 6:43 | Green < Yellow | |
| 11:30 | 375°F | First Crack |
| 13:29 | 386°F | Drop |
Origin: Ethiopia
Region: West Arsi
Mill: Refisa Washing Station
Variety: Heirloom Ethiopian Varieties
Process Method: Washed
Altitude: 1900-2050 masl
RoastPATH® ID: CI231-A02-1291
About
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.
Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.