4 Obiect Produse
ATENTIE: Ultimele bucati in stoc!
MABÓ Coffee Roasters este casa lui Bogdan Georgescu, Vicecampion mondial la prăjirea cafelei în 2019 și Campionul României la prăjire.
Povestea noastră începe în 2020, o mică prăjitorie din București cu un vis, concentrare pe o cafea de calitate ... și aproape nimic altceva. Datorită acestui fapt, veți experimenta de fiecare dată cafele exclusiviste, remarcabile.
Calitate..... și nimic altceva!
Gora Kone coffees are labeled as Sidamo’s
Nensebo does not belong to the official region of the Sidama region. However, coffee buyers still label the coffees from this new-found coffee Woreda as Sidamo coffees. This is because the flavor profile of Nensebo coffees tastes like classic Sidamo’s.
The Gora Kone washing station
If you travel to the south of Ethiopia, you cross the famed Sidama coffee region. Once there, you can either take the road to Yirgacheffe and Guji, or you take the road less traveled to Nensebo, West Arsi. People do not recognize Nensebo as a well-known specialty coffee region. But since the last few years, buyers know that Nensebo offers great coffee potential. We find proof in the 2020 Cup of Excellence Ethiopia where several lots made the international auction. But besides the COE auction coffees, the Gora Kone washing station puts Nensebo on the specialty coffee map as well.
You find the Gora Kone washing station beside the Nensebo river and the village of Werka. It is hard to get there by car because it is a remote spot. But, once there, you are greeted with kindness upon entering the station. Gora Kone sources cherries from 700 to 800 coffee smallholders, but this varies each season. The Nensebo smallholders all own plots no larger than 3-hectares. If you visit a smallholders’ farm, you will find the trees well covered by wanza and acacia trees. Shade growing coffee is a natural practice that many farmers adopt without question.
Processing at the washing station
The Gora Kone washing station processes both washed and natural coffees. At arrival, station workers pulp and ferment the coffees in large water bins for 42 to 46 hours. Then, they refresh the water every 12 hours until the parchment is ready for drying. But before being placed on the drying beds, the workers wash the parchment with water from the Gerenbicho river, an affluent of the Nensebo river. Drying the parchment takes 10 to 12 days. After this, the station workers pack the coffees and lay them to ‘rest’ for a period of 30-days. The naturals dry in the Nensebo sun for 15 to 18 days.
Washing station Gora Kone
Variety Mixed Heirloom
Altitude 1900 – 2060m
Cupping score 88
Cupping notes Peach | Lemon | Milk chocolate | Orange-blossom | Honeysuckle | High vibrant citric and malic acidity | Medium velvet soft mouthfeel | High sweetness
Resting period Filter 7 days | Espresso 14 days
Roasted by Bogdan Georgescu
Data de prăjire: Sept 2020