BIRHANU HAILE: Ethiopia Yirgacheffe

With tasting notes of peach, papaya and a lingering mango sweetness, this natural Heirloom/Kurume varietal was produced by Birhanu Haile Chele in the highlands of the Gedeo Zone in Yirgacheffe Aricha, Ethiopia.

☕  Cup score: 87.50

The artwork on the coffee bag was created by Imtiyaz Rajwani (@i.a.rajwani and @imz_83), an artist based in Toronto, Canada.

COFFEE PRODUCTION IN YIRGACHEFFE ARICHA

We’ve always had a fascination with Yirgacheffe coffee. So when we learned that Birhanu was born in Yirgacheffe and now operates his own farm in Yirgacheffe, we were intrigued. He's 32 years of age and works on the farm along with his wife and 8 children. 

He's well known for being extremely hands on at the farm, especially during the harvest season. Cherries are picked and dried in a highly consistent manner due to Birhanu’s daily presence on the farm. Cherries are dried for 15-17 days on raised beds, before hulling of the dried skins. 

Birhanu's attention to detail throughout the process results in a cup that is fruit forward, clean and sweet. 

TRANSPARENCY REPORT

☠️ Single origin, single estate from Ethiopia

☠️ Grade 1 Arabica coffee beans

☠️ Producer: Birhanu Haile

☠️ Region: Gedeo Zone, Yirgacheffe Aricha

☠️ Varietal: Heirloom, Kurume

☠️ Process: Natural

☠️ Cup Score: 87.5

☠️ Tasting notes:

• Peach
• Papaya
• Mango

☠️ Brew: Filter/Espresso

☠️ Altitude: 1930 masl

☠️ Harvest: March 2020

☠️ Imported by: Crop to Cup

☠️ Roast: Light/Medium

☠️ Brew: Filter

☠️ Whole bean

ESPRESSO BREW GUIDE

Brew guide courtesy of @mtlespressolove

Specs: 15g
15.2 grams in. 33g out
Water: 150ppm R.O Water
Espresso: add 4ml water

V60 BREW GUIDE

Here's our brew guide for the v60.

You can use this same brew guide on a different pour over brewer (such as Origami or Kalita, etc).

Summary

18g coffee (grind: medium/fine)
270ml water (1 minute off boil)
3 minutes brew time

Step by Step

Before starting, rinse the filter to eliminate any paper taste from your brew. Also, pre-heat your mug/vessel by pouring some hot water into it and then discard that water.

0:00 - pour 50ml
0:45 - pour 120ml (total 170ml)
1:30 - pour 50ml (total 220ml)
2:00 - pour 50ml (total 270ml)

The brew should end at 3:00. Experiment with it and have some fun!