Al-Baha Coffee Shalashli Ethiopia dried

Explore the flavors of the African continent with Shalshali Ethiopian coffee. This coffee features a refreshing fruity flavor, including berries, peach, and flowers, with a touch of natural sweetness. Country of cultivation: Ethiopia Variety: Heirloom Processing: Washed Elevation: 1900-2200 Hints: Berries - Peach - Flowers - Sweetness Rating: 87.5 Preparation of Ethiopian Shalshali Coffee Soaking: First, the coffee cherries are selected with the following ratios: 85% fully ripe, 10% red unripe, and 5% overripe. The cherries are submerged in water tanks to remove the hulls. After hull removal, the cherries are soaked in water for 4 hours. Drying method: The cherries are dried on raised beds, with 25 kg of cherries spread thinly on each bed. The beds are placed in an open-air location with little sunlight. Then, the drying continues slowly for 35 days. Enhanced process: In this process, the cherries are soaked for 4 hours after hull removal, which enhances the flavor to become honeyed. Suggested recipes for preparing Ethiopian Shalshali coffee: Espresso at 91°C: Amount: 20 grams Ratio: 1:15 Temperature: 91°C First pour: 40 ml over 40 seconds Second pour: 80 ml to 1:10 Third pour: 80 ml to 2:00 Final pour: 100 ml until extraction ends at 2:30 Cold brew: Amount: 21 grams Ratio: 1:15 Temperature: 91°C Ice: 150 grams Water: 150 ml First pour: 50 ml over 40 seconds Second pour: 50 ml to 1:00 Final pour: 50 ml to 1:20