Ethiopia

Twakok G1

/Behind the story/

The name “TWAKOK” comes from the words “tafac” which means “sweet” and “kok” which mean “peach”. Located in the Southern Nation Nationalities and People region ( SNNP ), based in the city of Hawassa. SNNP coffee like this beautiful microlot are largely produced from distinctive traditional local varieties. Most of the coffee cherries come from different small producers that grow coffee in their backyard as garden coffee.

/Organic KURUME/

After harvesting only ripe coffee cherries and hand-sorted to remove unripe and overripe, the coffee cherries are pulped by a disk pulper and graded in the pulper by density. The parchment is then fermented under water for 24 to 48 hours, depending on the weather conditions. It’s then rinsed in fresh clean water before it’s moved to the drying beds where they were slowly dried in a single layer on African beds.

/Brew guide/
Age to drink: 5 days after roast
Coffee amount: 15g
Water amount: 250g, ppm 100-125
Temperature: 93-94 Celsius
Pours: 4 pours, 50g, 70g, 60g, 70g
Brewing time: 2:15-2:30