Refisa Washed

Regular price $18.00

ROAST | LIGHT

ORIGIN | NENSEBO, WEST ARSI, OROMIA, ETHIOPIA

NOTES | SWEET CITRUS, FRESH CHERRY, FLORAL HONEY

Our coffees with a bright, yellow label resemble one of our year-round blends - The Original. These washed process coffees are a representation of some of the best coffee from Ethiopia. Refisa Washed is our newest Yellow Label coffee. It shines on the cupping table with bright floral and citrus notes and it stands out from past Yellow Label coffees for its distinct fruity characteristic, uncommon in washed process coffees. 

Ethiopia is one of the only places in the world where the amount of land used to cultivate coffee is growing annually, rather than shrinking. This growth is driven primarily by specialty coffee interest in and demand for coffee from Ethiopia. As a result, entirely new coffee-growing regions are being established. Coffee grown in these new regions continues to surprise and excite us. The Refisa Washing Station represents 588 smallholder coffee farms and is located in the heart of the Nensebo district in the region of West Arsi. Coffee from the West Arsi region has only been cultivated and sold within the last 5-7 years. The Refisa Washing Station is already helping this region make a name for itself in the world of specialty coffee (1/3 of the 2020 Cup of Excellence winners in Ethiopia came from the Nensebo district).

This particular lot of Refisa Washed was set aside especially for us to try. The producing team thought we would appreciate the notable fruitiness of this coffee, and we're all about it! Ripe coffee cherries were picked and floated to remove defects, then washed and soaked for 5 hours. The washed coffee was fermented for 72 hours before being dried on raised beds for 9-11 days. 

Sweet citrus flavors are the first thing you will notice about this coffee. Sugars developed in the roasting process nicely complement the inherent brightness of this washed coffee. What distinguishes this coffee from West Arsi from other regions is the fruit flavors we identify as fresh cherries. The cup profile is rounded out with even more honey sweetness and florality. Please enjoy this exciting new coffee from a developing region of coffee growers!

Producer: Neguesse Debela (owner of SNAP) working with farmers in the communities of Refisa, Roricho, Bulga, and Solena

Exporters and Washing Station: SNAP Coffee | Refisa Washing Station

Process: Washed

Variety: Wolisho and Kurume

Elevation: 1900 - 2070 masl

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com