Sugar Rush | Halloween Coffee

Roast - Filter
Style/Profile - Vibrant
Structure - Vibrant
Region - Ethiopia

How do we feel about this coffee?
It feels floral, fruity and sugary-sweet like a pack of watermelon candy, picking out only the green apple Jolly Ranchers from the package and dumping out your entire pillowcase haul of Halloween candy on the floor and eating all the Fuzzy Peaches before bed.

Coffee Story
Sugar Rush is our limited Halloween blend of candy-like coffees from Ethiopia! It's a 50/50 mix of fresh-crop natural processed coffee from Qabballe and washed coffee from Keramo, grown high amongst the Bombe mountains in the renowned Bensa Sidama regions and the renowned Guji Zone.

Ethiopia Qabballe Natural
Ethiopia Qabbale Natural is grown in the acclaimed Guji Zone and processed at the Raro Nansebo washing station by “The King of Guji” Ture Waji’s Sookoo Coffee; this coffee represents everything we love about naturally processed Ethiopian coffees. The lot itself comprises local varieties 74110 and 74112 grown at an incredibly high elevation between 2150 and 2350 MASL by 15 local coffee producers who bring their cherry to the local washing station to be processed by Sookoo Coffee. As the owner of Sookoo Coffee, Ture grew up in the region and has strong connections to the land, its community and farmers. Between harvests, Ture and his team educate farmers on good agricultural practices to help improve the quality of their cherry. His company also provides pre-harvest loans to farmers who need them to pay for things like hired labour to do maintenance on the farm, such as weeding and planting.

Ethiopia Keramo Washed
Ethiopia Keramo is grown by 1500 smallholder producers at a staggering 2360 MASL, high in the Bombe mountains. Once freshly picked, the producers deliver their ripe cherry to the Keramo station to be processed Keramo. Because of the extremely high altitudes, the coffees are highly dense, with heavy concentration reflecting a slow maturation. Once freshly picked, this stunning washed lot is traditionally wet fermented for 36 to 72 hours and then dried on African beds with clean plastic mesh and sheet for about 9 to 12 days until the coffee reaches approximately 10% moisture. During peak sun, the beds are covered to prevent over-drying.

Origin Details
Origin: Ethiopia Keramo & Ethiopia Qabballe
Variety: Heirloom
Altitude: 2360 MASL
Processing: Natural + Washed
Producer: Various Smallholders delivering to Daye Bensa
Farm: Various
Washing Stations: Raro Nansebo & Keramo

Brewing Recipes
Drip | 17g: 1g | 20g coffee | 320g water | 3 min ( V60)
Immersion | 15g : 1g
Espresso | 2.5g : 1g | 18g coffee | 46.8g beverage | 27 seconds
Peak Rest time: 5 to 45 days off roast