Ritual Roasters Sweet Tooth Espresso – Nano Challa, Ethiopa
At the base of majestic Mount Kenya, volcanic soil and freshwater streams fill the landscape around Embu County. While fertile terroir is ideal, most would agree that cup quality comes from Kenya’s notable commitment to coffee processing. The entire regimen is sometimes referred to as the “72-hour process”, a triple ferment method where the third stage utilizes fresh water to remove any lingering fruit.
Farmers are encouraged to become members of a cooperative, which markets and sells coffee on the whole community’s behalf. Most farmers in Kenya are smallholders and typically produce enough cherry for just a few bags. Washing stations are often called ‘factories’ and play an enormous role in the quality of the final product.
After picking, ripe cherry is brought to the factory by smallholder farmers, before it undergoes processing to remove the skin and pulp – known as the wet processing method. The nearest water source is the Kangunu stream, and the factory is dependent on electrical pumps to move water to reservoir tanks before using it for processing. Water is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked, and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature, and volumes under processing, and can take from 7 to 15 days in total.
The end result of all this work is a coffee that is heavy, juicy, and complex. This is roasted with the goal of a vibrant espresso in mind, but coffee of this quality shines through however one chooses to prepare it.
RECOMMENDED BREW PARAMETERS
|DOSE||17.5 grams in a “18g” VST or “17g” Strada basket|
|TEMP||198-200 degrees at the group|
|BREWING RATIO||50-60% or about 32g of liquid|
|PUMP PRESSURE||8.5-9 Bar or 105-110 psi at the group|