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
Jasmine, caramel and black tea
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: 16g
Water: 250ml
Temperature: 94 °C
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First pour: Let coffee bloom with 40ml 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: 18.5g
Extraction volume for 2 espressi: 44g
—
Extraction time: 25sec
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 cherries from 21 small farmers, averaging 2 hectares each, are brought to the Washing Station, established in 2018, for further processing.
The coffee cherries are then dried on raised beds for a period of 21-28 days under the sun and then sorted by hand.
The station recently acquired a hulling machine from Colombia. The station staff also takes care of the maintenance of the transport networks around the station.
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.
