A floral caramel sweet
Country
Ethiopia
Region
Shakisso, Birbisa
Producer
several small farmers
Variety
Heirloom
Mounting height
2000-2173 M.A.S.L.
Preparation
Natural
Black tea, dried plumb & caramel
Medium body
The acidity is juicy and balanced.
The mouthfeel is smooth and round.
With every sip of Birbisa, the oldest preparation method and terroir notes of the coffee's country of origin come to the fore: a naturally prepared coffee from Ethiopia that is incredibly sweet and very pleasing. If you like it tangy, you should try it as an espresso, and of course the milk variations are not to be missed.
Medium coarsley ground coffee: 15g
Water: 250ml
Temperature: 93°C
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First pour: Let coffee bloom with 50ml of water for 30sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
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Total extraction time: 2min 30sec
Fine ground coffee: 18g
Extraction volume for 2 espressi: 50g
—
Extraction time: 23sec
The name 'Birbisa' comes from the Afro-Asian language Oromo, which is widely spoken in Ethiopia, and means "tree which lives longer and has wide spreading branches". It is a name for an indeninious shade tree which is only found in the region where coffee is produced. The 500 hectare coffee farm, of which approximately 300 hectares are planted with coffee, has been owned and operated by Ismael Hassen Aredo and his family since 2012.
Natural coffees are usually delivered the same day as they are harvested and are first sorted for ripeness and quality before being washed to remove dirt. They are then spread out on raised drying beds or tables, where they are constantly rotated throughout the drying process. Drying takes an average of 8-25 days, depending on the weather.
The variety Heirloom is widespread in Ethiopia and means "wild cultivation". Because the cultivation method is wild, a specific variety can rarely be assigned.
Since the Heirloom varieties are huge and diverse, they are referred to as cultivation regions. In our case, the Birbisa is a Heirloom variety from the Shakisso growing region.
