The flavor of Kefyalew Deressa #0004 Coffee

Kefyalew Deressa #0004 coffee is the result of meticulous care by farmers in the town of Genji Challa, Gera Woreda, Jimma Zone, Oromia, Ethiopia. Over 250 local farmers selected quality seedlings of varieties 74110 and 74165 to produce this coffee, which carries the unique flavors of the region. They worked tirelessly, employing organic farming techniques and hand-picking the coffee to ensure the highest quality beans.

After harvesting, the coffee undergoes washed processing at the Genji Challa station to preserve its natural flavor and subtlety. The beans are washed to remove impurities, then the outer skin and mucilage are removed through pulping and water friction. The beans are washed again to completely remove any remaining mucilage and then dried under the sun on raised beds to achieve optimal moisture levels.

The flavor of Kefyalew Deressa #0004 is like a work of art, where each note is woven from the essence of its genetic heritage, the terroir of Genji Challa, and the meticulous efforts in cultivation and processing. The initial aroma is gentle, but as you continue to savor it, the depth reveals itself like a symphony of vanilla, cinnamon, and fresh orange.

As the coffee aroma spreads, a soft touch of vanilla gently hits the senses, reminiscent of a fresh morning, where everything feels pure and pristine. It’s as if the beans have absorbed all the natural goodness of Genji Challa’s environment, with vanilla emerging as a smooth, sweet invitation.

As you continue, the coffee leads you into a warm and rich layer of cinnamon, wrapping your taste buds like a cozy blanket on a winter night. The spiciness of the cinnamon, with a hint of warmth, spreads throughout the mouth, offering a sense of relaxation and a subtle cleanse for the soul.

When the cinnamon fades, the fresh orange flavor suddenly fills the senses, awakening every part with its lively, juicy notes. The sweet and light orange flavor not only softens the cinnamon’s warmth but also feels like a refreshing summer breeze, bringing life and excitement. The long-lasting note creates a perfect balance, concluding the flavor journey with a satisfying and profound impression.

Kefyalew Deressa #0004 carries a rich flavor profile, embodying the best of the land, sky, and the skilled hands of farmers. Each brewing method at XLIII Coffee brings out a different beauty in the beans.

Kefyalew Deressa #0004 Shot brew

Brewing coffee using the Shot method is an art, where each drop of coffee is extracted with maximum finesse. With Kefyalew Deressa #0004, the Shot method offers an intense, groundbreaking experience. The notes of vanilla, cinnamon, and fresh orange are packed tightly into every drop, delivering a powerful, deep, and unforgettable sensation. This is the ideal brew for those who enjoy strong, energetic flavors and want to explore every layer of taste.

Kefyalew Deressa #0004 Filter brew

The Filter method offers a clear, light, and refined coffee experience. When brewed this way, Kefyalew Deressa #0004 becomes soft and graceful, with each flavor note expressed delicately and distinctly. The vanilla and fresh orange notes lightly dance on the tongue, while the cinnamon adds a touch of warmth and comfort. This brewing method is perfect for those who appreciate subtlety and want to enjoy each drop of coffee in a calm and relaxed manner.

Kefyalew Deressa #0004 Milkbase brew

Brewing Kefyalew Deressa #0004 with Milkbase is a delightful fusion of coffee and milk, creating a smooth and inviting experience. The vanilla and fresh orange notes blend harmoniously with the milk’s gentle sweetness, resulting in a rich, sweet, and comforting cup of coffee. This option is ideal for those who prefer a softer, warmer coffee experience, perfect for relaxing and unwinding.

With its blend of vanilla, cinnamon, and fresh orange notes, Kefyalew Deressa #0004 opens up possibilities for exciting culinary pairings.

• Kefyalew Deressa #0004 and Croissant
  A croissant with its crispy outer layer and soft, buttery interior pairs perfectly with Kefyalew Deressa #0004. The croissant’s rich butteriness complements the sweet vanilla and fresh orange notes in the coffee, making it an ideal choice for breakfast or a light afternoon snack. This combination is perfect for those who enjoy the harmony of sweet flavors with the crispness of pastry.
• Kefyalew Deressa #0004 and Gelato
  Gelato, with its smooth texture and refreshing taste, is a perfect dessert to pair with Kefyalew Deressa #0004. The fresh orange notes in the coffee blend beautifully with the coolness of the gelato, creating a flavor explosion on the palate, especially enjoyable on hot summer days.

Using the pour-over method allows you to naturally and pleasantly experience each layer of Kefyalew Deressa #0004. This method is also ideal for fully enjoying the flavor and quality of this specialty coffee right at home without spending much time.

Simple V60 Pour-over guide at home

With the V60 pour-over method, you can create a perfect cup of coffee, preserving the delicate flavors of this coffee. Let’s start this journey with some simple, easy steps.

Preparation:

• Coffee: 15-18g of Kefyalew Deressa #0004 coffee, ground coarse.
• Water: 250-300ml of water, preferably with mineral content as specified by XLIII Coffee Water Tube. Temperature should be around 93°C (just below boiling point).
• Equipment: V60 filter, paper filter, digital scale, coffee grinder, gooseneck kettle, and a glass cup.

Instructions: The extraction yield largely depends on the coffee-to-water ratio you use. For a V60 pour-over, we use a 1:17 ratio with 15g of coffee for 255ml of water. Detailed steps are as follows:

1. Step 1: Grind 15 grams of coffee at 800-1000 micrometers and pour it into the dripper. Gently shake the dripper to level the coffee grounds.
2. Step 2: Place the V60 and cup on the digital scale and zero it out. Prepare a timer or use the stopwatch function on your phone.
3. Step 3: Start pouring hot water over the coffee grounds. Divide the pour into three stages, starting the timer as you begin, and use circular motions to pour the water, avoiding the paper edges, stopping when the scale reads 255g.
   • First pour (Bloom): Begin by pouring 40ml of water over the coffee, spiraling from the center outwards evenly for 30 seconds. This blooming process helps the coffee “bloom,” releasing CO2 and preparing for the main extraction.
   • Second pour: After blooming, continue pouring another 100ml of water in the same spiral motion from the center outwards. Pour slowly and evenly, taking about 1 minute.
   • Third pour: Once the water from the second pour has seeped through, pour an additional 100ml of water in the same spiral motion from the center outwards. The total time from start to finish should be about 2 minutes and 30 seconds.
4. Step 4: After completing the pour, clean the equipment and wait for all the water to pass through the coffee grounds. You can then enjoy a cup of Kefyalew Deressa #0004 with its delicate flavors.

To fully appreciate a cup of Kefyalew Deressa #0004 coffee, it takes not only precise brewing techniques but also a refined sense to savor each phase of the aroma.

Aroma (Dry and Washed):

• Dry Aroma: After grinding the coffee, gently shake the grounds in your hand or filter to evenly disperse the aroma. Then bring your nose close and breathe in slowly and gently to experience the initial aroma layers. You’ll immediately notice a gentle and alluring vanilla scent, intermingled with a touch of cinnamon warmth.
• Washed Aroma: When hot water is poured over the coffee, volatile compounds begin to interact. Keep a moderate distance to allow the aroma to spread naturally. In the first 30 seconds, close your eyes and focus on the blossoming scent. After about 1.5 minutes, when the aromatic compounds have settled, take a deep breath again to let the stronger aroma fill your senses.

Flavor: When tasting the coffee for the first time, take a small sip and hold it in your mouth for a few seconds before swallowing. This allows you to clearly experience all the flavor layers.

• Acidity: Focus on the light but sharp sensation on your tongue and the sides of your mouth as you sip. Kefyalew Deressa #0004 has a bright and delicate acidity, characteristic of Specialty Ethiopian coffee. It’s not too sharp but has a softness, akin to ripe orange, bringing freshness and sharpness without overwhelming the other elements.
• Sweetness: Sweetness is best experienced in the aftertaste, as the other elements begin to fade. The sweetness of Kefyalew Deressa #0004 is expressed through the sweet vanilla notes and a hint of natural orange sweetness. This sweetness is gentle, creating a perfect balance with the acidity, making the coffee smooth and enjoyable.

Mouthfeel: Mouthfeel is the combination of thickness, smoothness, and the way coffee spreads in your mouth. Focus on the sensation as the coffee touches the various parts of your tongue and palate.

Take the time to learn about and slowly savor each flavor note in a cup of Kefyalew Deressa #0004 to fully appreciate the hidden richness of the beans

Conclusion:

Enjoying Kefyalew Deressa #0004 coffee is not just a taste experience but a journey to discover the subtlety in each element. From the flavor, bright acidity, gentle sweetness, to the smooth mouthfeel, each aspect is a testament to the coffee’s origin, quality, and value. Take your time to savor a cup of Kefyalew Deressa #0004 by learning about its details and slowly appreciating each taste point to fully experience the true delight of the Specialty coffee bean.

1. What coffee varieties are used to produce Kefyalew Deressa #0004?

Kefyalew Deressa #0004 is produced from the 74110 and 74165 coffee varieties, grown in the town of Genji Challa, Gera Woreda, Jimma Zone, Oromia, Ethiopia.

2. What steps are involved in the processing of Kefyalew Deressa #0004 coffee?

After harvesting, Kefyalew Deressa #0004 coffee undergoes washed processing at the Genji Challa station, which includes washing, removing impurities, pulping and mucilage removal through friction with water, followed by sun-drying.

3. What are the main flavor notes in Kefyalew Deressa #0004 coffee?

The main flavor notes in Kefyalew Deressa #0004 coffee include vanilla, cinnamon, and fresh orange, creating a rich and deep flavor profile.

4. What foods pair well with Kefyalew Deressa #0004 coffee?

Croissant and Gelato are two foods that pair well with Kefyalew Deressa #0004 coffee. The crispy croissant complements the coffee’s sweet notes, while the cool Gelato blends harmoniously with the fresh orange flavors.

5. Which brewing method at XLIII Coffee offers the most intense and deep experience for Kefyalew Deressa #0004?

The Shot brewing method at XLIII Coffee offers the most intense and deep experience for Kefyalew Deressa #0004, with the flavor notes being tightly packed into every drop of coffee.