Ethiopia Keramo Niguse Gemeda: In a Moka Pot

Ethiopia Keramo Niguse Gemeda

Region: Hayisha village, Keramo Kebele, Ethiopia

Farm owner: Niguse Gemeda

Altitude: 2,380M

Process: Natural

Roast Level: Light

Extraction Method

100ml of water, brikka 2 cups.

Upper pot chilled in a freezer with 120ml of fresh cold water, 3 minutes.

Moka Pot ground(0.2mm-0.3mm), No tamping.

1st Extraction: 40ml.

2nd Chilling: With 50ml cold water. Right back to the stove after pouring cold water into the upper pot.

2nd Extraction: 20ml.

3rd Chilling: With 50ml cold water. After pouring water into an upper pot, empty the upper pot after chilling it for 10 seconds.

3rd Extraction: 20ml.

Taste

A berry of Rubus oldhamii Miq., Magnolia Berry,

Chinese Licorice, A flower of black locust, Mildly boiled pork, Forest soil after a sun shower, Black pepper

Bodiness: Low, Tea-like

Umami: Mid-high, pork-like purity

Bitterness: Mid-low

Sweetness: Mid

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Impressions

Juicy, Herbal medicine-like bodiness. (like an orange juice)

Pure umami, resembles a boiled pork or Japanese matcha.

This resembles a forest walk, but it's not earthy.

A forest walk after a sun shower. A sky is clear, a soil is fragrant.

Score: 4.0/5.0 (Reason: Not sweet enough. Good umami)