MAMAM - Ethiopia Bekele Gemeda Washed Filter 250 g

Whole-bean specialty coffee from Ethiopia, roasted by MAMAM roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour of the brew resembles plum, peach and jasmin.

Origin: Ethiopia

Region: Worka, Gedeb, Yirgacheffe

Farm: Bekele Gemeda

Variety: Heirloom

Processing: Washed

Altitude: 2000 m a.s.l.

Cupping score: 87 / 100 

ABOUT THE FARM

This single producer lot comes from Mr. Bekele Gemeda in the Worka village in Yirgacheffe. 

Mr Bekele Gemeda is a resident of small village called Worka 13 kms from Gedeb town. He owns 6.5 hectares of coffee farm in one place and another 3 hectares in another place within the same village. He works full time in his farm assisted by his able children who completed their primary education but couldn’t find another job in towns. Mr Bekele, who is the father of 11 children, fully relied on the income he generated from his coffee farm. The coffee farm business also supports his two elder married sons who also work together with him.

Mr Bekele Gemeda was incredibly grateful to see the care he has put into his coffee showed well enough in the cup to have his coffee kept separate, something that is rare in Ethiopia. 

The coffee is picked ripe and depulped the same day. There is usually a fermentation period of 8–12 hours in open-air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5–15 days, depending on the weather.

ROASTER

Tea with honey and lemon and a piece of yeast cake with plum - that is what this coffee reminds me of.

RECIPE V60

• 16g of coffee

• 250g of water 96°C

• Medium Grind Size 

1. Put a paper filter in your V60 and rinse it with hot water ( 96C ). It will preheat your drip brewer and gets rid of a paper taste from the filter. For the best results always use filtered water (remember that  98,5 % of your brewed coffee is water)

2. Remove the rinsing water from the server.

3. Grind your beans just before you brew and add the coffee to the drip brewer. Gently distribute your coffee into the center of your V60.

4. Place your V60 on a vessel on a scale and make sure that your water is 96 C.

5. Tare your scale and start the timer.

6. Add 50 grams of water. Your coffee will begin to bloom.

7. At 30 seconds, add more water up to 100 grams. Pour the water slow, gently and in clockwise circles.

8. At 00:50 pour hot water to 200g. 

9. At 01:10 pour hot water to 250g.

10. Swirl your V60 and let the coffee drip. 

11. The water should have drained in around 3:00. You may need to change your grind setting, when the coffee finishes to brew too quickly or too long. But always taste and then judge your coffee.

Store in a cold and dry space.