Zinabi
Tasting Notes: Grape, Papaya, Vanilla, Tealike
Process: Washed
Altitude: 1700-2000 MASL
Varietals: Heirloom
- About the Origin
- Brewing Recipe
Farm of Arturo Arango
This exceptional coffee is from the renowned Gedeo Zone in Southern Ethiopia, a testament to the rich agricultural heritage of the Yirgacheffe district, specifically from the Adame Kebele. The region's ideal climate, with an average annual rainfall of 1800-2000mm and temperatures between 22-27°C, significantly contributes to the coffee's superior quality.
Cultivated by a community of 800 farmers, each managing approximately less than 1 hectare farms, this coffee thrives in the region's prime growing conditions. The farms are situated at altitudes ranging from 1800 to 1900 m.a.s.l, where coffee plants flourish in fertile, red-brown soil. This soil is notable for its excellent drainage. Furthermore, the coffee is shade-grown, a practice that contributes to its complex flavour profile.
The harvest season runs from mid-October through the end of January. This Washed Yirgacheffe undergoes a meticulous fully washed process. Fermentation typically lasts between 36 to 48 hours, with adjustments made based on prevailing weather conditions.
V60 Recipe
George's current home brewing recipe.
As with all recipes, this is a guide. Adjust to your taste. Experiment. Enjoy.
Ratio: 1:17 ratio - 15g coffee to 255g water
Water Temperature: 94 degrees
Grind: 20 Clicks on Timemore C2 (Medium Coarse)
Brew Time: 2:20-2:40
0:00 - Pour 50g
0:45 - Pour 100g
1:15 - Pour 50g
1:45 - Pour 55g
2:30~ Drawdown
If draining quickly, give V60 a swirl.
Sharing your brews on IG? Tag us @wolfcoffeeroasters
About the Origin
Farm of Arturo Arango
This exceptional coffee is from the renowned Gedeo Zone in Southern Ethiopia, a testament to the rich agricultural heritage of the Yirgacheffe district, specifically from the Adame Kebele. The region's ideal climate, with an average annual rainfall of 1800-2000mm and temperatures between 22-27°C, significantly contributes to the coffee's superior quality.
Cultivated by a community of 800 farmers, each managing approximately less than 1 hectare farms, this coffee thrives in the region's prime growing conditions. The farms are situated at altitudes ranging from 1800 to 1900 m.a.s.l, where coffee plants flourish in fertile, red-brown soil. This soil is notable for its excellent drainage. Furthermore, the coffee is shade-grown, a practice that contributes to its complex flavour profile.
The harvest season runs from mid-October through the end of January. This Washed Yirgacheffe undergoes a meticulous fully washed process. Fermentation typically lasts between 36 to 48 hours, with adjustments made based on prevailing weather conditions.
Brewing Recipe
V60 Recipe
George's current home brewing recipe.
As with all recipes, this is a guide. Adjust to your taste. Experiment. Enjoy.
Ratio: 1:17 ratio - 15g coffee to 255g water
Water Temperature: 94 degrees
Grind: 20 Clicks on Timemore C2 (Medium Coarse)
Brew Time: 2:20-2:40
0:00 - Pour 50g
0:45 - Pour 100g
1:15 - Pour 50g
1:45 - Pour 55g
2:30~ Drawdown
If draining quickly, give V60 a swirl.
Sharing your brews on IG? Tag us @wolfcoffeeroasters