Standart magazine x A.M.O.C.
D’ara Otilicho, Sidamo, Ethiopia
Probably our most traceable and
transparent coffee to date.
From variety to the name of each picker.
Brewing recipe
Note that this coffee is part of our Classic range. Meaning it has a classic profile, a cup you can drink everyday and won’t blow your mind when it comes to the notes, but it will be great and balanced.
Looking for something more outspoken? Check out or Uncommon range or our MONO/RARE series.
Espresso:
18.5 grams in
44 grams out
t.b.t. 24 seconds
Notes of gingerbread, orange, VOC spices, white chocolate and a mouthfeel that reminds us of chocolate milk.
Milk:
This espresso tastes amazing with milk. We highly recommend drinking it this way.
Our go-to-recipe is a flat white with oat milk, which results in a beautiful praline chocolate sensation. Notes of roasted almonds and orange-pastry.
Filter:
16 grams in
250 grams out
110ppm water (preferably Aquacode with ZeroWater)
Grind size approx. 650 micron
Water temp: 92 C.
Cone shaped brewer (such as Origami or Hario V60)
ABACA+ paper
Bloom with 40 grams of water
After 30 seconds > second pour up to 110 grams
Initiate third pour up to 180 grams at 1:30.
Initiate fourth pour up to 250 grams at 1:55.
Total brewing time should be approx. 2:45
Resulting in notes of cacao and dried red fruits, think figs, strawberry. Tones of cacao and a silky, almost velvet like mouthfeel.
A very pleasant peach-like aroma, especially when cooled down.
Note that this coffee is part of our Classic range. Meaning it has a classic profile, a cup you can drink everyday and won’t blow your mind when it comes to the notes, but it will be great and balanced nonetheless.
Looking for something more outspoken? Check out or Uncommon range or our MONO/RARE series.
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INFO SHEET
NAME LOT:
Lot Syoum
REGION:
Sidamo
LOCATION:
Taferi Kela community (D’ara Otilicho in the Sidama language)
FARM:
Bette Buna
FARM PLOT:
Plot 1
ALTITUDE:
1878 MASL
FARMERS:
Dawit Mersha Syoum, Hester Syoum – Westerveld
HARVESTED BY:
Dawit Syoum, Hester Syoum, Haile Tadesse (m), Tangut Syoum (f), Mersha Syoum (m), Messai Syoum (f), Delemash Hailu (m), Genene Alemu (m), Abraham Tekale (m), Alemne Getu (m), Aynalem Bogale (f), Amarech Tafesse (f), Abaynesh Edama (f), Asnakech Lema (f), Atalelech Tsige (f), Abebayo Demise (m), Abayne Beyene (m), Emush Tafesse (f), Meseret Gudineh (f), Matios Decha (m), Meberate De’a (f), Tebabech Wudneh (f), Temesgen Zirfun (m), Tadu Taye (f), Tadelech Tadesse (f), Tigist Alemu (f), Tomas Roda (m), Debere Doje (m), Genene Lema (m), Abraham Takele (m), Telahun Asfau (m), Desalegn Debeku (m), Endashaw Kifle (m), Legesse Teseche (m), Gelulat Fiseha (m), Yeshi Hariso (f), Messai Syoum (f), Bedilu Englis (m), Yenberun Bubesha (m).
VARIETY:
Enat buna (wild mother tree)
GPS COORDINATES:
6.499229871478149, 38.403441153123794
MILL:
Bette Buna – Taferi Kela natural station
PROCESSING DETAILS:
Day 1 : 24 hours anaerobic fermentation in tank with valve
Day 2-4: 3 hours per day morning sun dry. After the sun drying wrapped by food grade plastics for extended fermentation.
Day 5-15: Slow shadow drying under shadow nets of 2 x 3 hours per day up to a moisture percentage of 12%.
Day 16: Bagged and stored in climate stable warehouse in the cherry hull.
PROCESSED BY:
Dawit Syoum, Haile Tadesse, Demelash Hailu
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We can also highly recommend this same roast on espresso.
