Shmaisy Street

A fruity and complex coffee with intense raspberry and black grape taste and sweet chocolate aftertaste. 



Details:

Country: Ethiopia 

Farm: Kontoma

Region: Sidamo

Notes: Raspberry, Black Grape, Chocolate.

Varietal: Heirloom

Process: Natural

Roast: Medium-Light

The Story

Produced by Daye Bensa, 

Located within the famous Sidama coffee producing region of Ethiopia, the Kontoma Station works directly with just over a thousand smallholders to produce and mill coffee for export. Daye Bensa, the exporting organization in Ethiopia, provides assistance to producers to sell their coffee.

For processing, the journey begins with only the ripest cherries being selectively handpicked. Producers generally travel 2-5 kilometers by horse or motorbike to the wet mill. Once collected, the cherries are delivered to the mill to be sorted based on density and quality. This process is carried out by submerging the cherries in tanks and removing the floating cherries prior to drying. After sorting, the beans are spread out on raised drying beds. Here, the coffee will dry in the open sun for 12-15 days whilst being turned regularly throughout the day time to prevent fermentation, mold and rot. Lastly, the coffee is delivered to the dry mill to be hulled and prepared for export.

We started to import from Daye Bensa 4 years ago, with them we built a strong relationship and today they are our biggest partner in Ethiopia.



Suggested recipe:

Filter:

Coffee Dose In: 20gr

Water: 300ml

Blooming: 40gr x 30”

Time: 2:40”

Temp: 90 C

Steps: after blooming, 2 pours 130ml, total 300ml

Espresso:

Coffee Dose In: 20gr

Out: 36ml

Time: 40”

Temp: 93 C

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