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OBRIY
OBRIY · MMXXVI250 G · 8.8 OZEthiopia Kochere Kore Biloya
Ethiopia

Ethiopia Kochere Kore Biloya

Ethiopia · SNNPR · Kochere · Chelelektu

A natural lactic-process lot from the Kore Biloya station in Kochere.

Nectarine, Greek yogurt and coconut chips. Round body of medium density. Rich fruit acidity and deep, creamy sweetness.

Notes de dégustation
NectarineGreek yogurtCoconut chips
Corps
Moyen
Acidité
Vif
Sucrosité
Sucé
Clarté
Cristallin
Profil de torréfaction Filter
ClairMoyenMoyen-foncéFoncé
Weight 250 g
Format du café Café en grains
1
Freshly roasted coffee · free shipping over €65
À consommer de préférence60 days
DisponibilitéPlus que 2 paquets
Comment préparer ce café pour en révéler le meilleur
How to brew it

How we'd brew it.

Roasted for filter and at its best in a pour-over or batch brewer.

01 · Pour-over

Pour-over

Dose15 g
Eau / rendement250 g
MoutureMedium-fine
Temps2:45–3:15
Use water at 92–94°C. Bloom with 40 g for 40 seconds, then pour the rest in slow circles in two or three pulses.
02 · Drip coffee maker

Batch brew

Dose60 g
Eau / rendement1000 g
MoutureMedium
Temps5–6 min
Use fresh filtered water and a rinsed paper filter. Serve soon after brewing and don't keep the coffee on the hot plate.
Temporary coffee farm image
From the farm

Tracon · Kore Biloya station
— SNNPR · Kochere · Chelelektu

Kochere lies in the Gedeo zone of southern Ethiopia, bordered by Gedeb to the east, Yirgacheffe to the north and Oromia to the south.

Kore Biloya is one of the main washing stations of Tracon. It produces natural and washed coffees with very vivid cup profiles, collected from about 320 smallholder farms. Coffee trees around Kore Biloya grow mostly in the shade of trees such as Cordia africana and Bibira.

Altitude
1800–2000 masl
Producteurs
Tracon · Kore Biloya station
Le processus

Natural · Lactic fermentation
par intention.

This lot was processed with a lactic process: prepared cherries fermented for about 120 hours in a separate tank with a 2% concentration of non-iodised salt.

The cherries were then rinsed and dried on raised African beds for 17–19 days until the moisture dropped to 11%.

Temporary coffee processing image
The whole spec

Nothing hidden.
Everything on the bag.

Producteurs
Tracon · Kore Biloya station
Région
SNNPR · Kochere · Chelelektu
High-altitude microclimate · cool nights, long maturation.
Variété
Kurume · Dega · Wolisho
Selected for cup clarity and density.
Processus
Natural · Lactic fermentation
Cherry picked ripe, then dried to protocol on raised beds.
Altitude
1800–2000 masl
Cool nights, long maturation, dense bean structure.
Récolte
October–December
Selective hand-harvest at peak ripeness.