Ethiopia | Demeka Becha Heirloom *Extra Light*

Tasting Notes: Jasmine, peach, apricot, champagne

Origin: Bona Zuria, Sidama, Ethiopia

Farm: Demeka Becha Village Washing Station

Producer: Ayele Tulu and Tsegab Ayele

Altitude: 2155 masl

Varietal: Heirloom (74/158, 74/165, 74/112, 74/110, and 74/40)

Process: Washed Layered Fermentation

About: The Demeka Becha site is owned by Ayele Tulu, a Sidama man deeply rooted in Bona Zuria, and managed by his son, Tsegab. Ayele’s wife, Genet Haile Endeshow, is often called the heart of the family.

Demeka Becha sits at the top of a hill, which keeps air moving across the drying beds. Close to 10,000 producers from the surrounding communities bring their cherries here to be weighed, logged, and floated before processing.

The Layered Ferment process starts with cherries hand sorted for color, floated for density, and sorted by hand again. Over about three days, pulped parchment is layered into a 10,000 kg tank with no added water. The bottom layers ferment the longest and the top layers the least. The parchment then goes straight to shaded drying beds.

House recipe: https://brainwaveroasters.com/pages/brew-guide

This is a bit lighter than what we normally have, so we're designating it as extra light. It could stand to rest a bit longer than typical, and good water will be your friend for this one.

Orea O1 - 208° water (~30ppm), 1:16.5 ratio, 5.5 ZP6. 
0:30 bloom, then 3 pours to final volume, pouring once water is near the coffee bed, finishing around 2:30.

Rest: We're suggesting you rest this one for at least 4 weeks to maximize the flavor.

Roast Level: Extra light

 Intensity:

Whole Bean Coffee | Net wt. 8 oz.