Hampela dried 250G

This Ethiopian coffee, processed by drying, is grown in Gojji Province in the Hambela region. It grows at an altitude of 1900-2300 meters, and is from the Ethiopian Herloom variety. The coffee is processed at Benti Ninka factory, which serves about 500 farmers. This coffee features a full body and hints of black grapes, cherries, and plums, with jasmine aroma and high sweetness. We roasted it to a medium level to suit filter and espresso brewing. Suggested recipes: it is preferred to prepare it 20 days after roasting. Drip brewing recipe: Tool: V60 Timore. Coffee amount: 22 grams. Grind: medium-fine. Water temperature: 92°C. Water amount: 330 ml. Brewing time: 3:00. Steps: wet the full coffee to 40 ml and wait 40 seconds. Pour to 160 ml over the full coffee and wait 10 seconds. Pour to 220 ml on the edges and wait 10 seconds. Pour to 285 ml around the middle and wait 5 seconds. Pour to 330 ml in the middle. Drip brewing recipe: Tool: Chemex. Coffee amount: 19 grams. Grind: medium-fine. Water temperature: 92°C. Water amount: 285 ml. Brewing time: 2:50. Steps: wet the full coffee to 40 ml and wait 40 seconds. Pour to 150 ml over the full coffee and wait 10 seconds. Pour to 225 ml around the middle and wait 10 seconds. Pour to 285 ml in the middle.