Ethiopia Hada Molecha
This dynamic lot was processed via spontaneous fermentation, allowing wild yeasts to naturally control the process in a similar fashion to Lambic style beer brewing. The resulting flavor profile showcases the environmental terroir like few other processes can. Expect a lot of fun, complex and layered flavors in this cup.
Coffee flavor profile
Kiwi, peach, honeysuckle.
Acidity: tropical, layered
Filter: The Gabi 'standard' recipe of 1:18 pushes for maximum clarity and flavor separation in the cup.
We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.
Farm: multiple smallholder farmers
Station: Hada Molecha
Elevation: 2,000 masl
Variety: Ethiopia Landraces
Process: Spontaneous washed