Here's how we brewed this perfect late summer pick-me-up, delicious iced and hot, roasted exclusively for Fellow by Southern California’s Klatch Coffee.
This coffee comes from the Banko Taratu processing site, which sources cherries from farms at some of the loftiest elevations in Ethiopia: up to 2,300 MASL. At this altitude, cherries ripen slowly, forming complex flavors, and this lot was anaerobically fermented to further develop them. We tasted all the berries—strawberry, blackberry, blueberry, raspberry—plus bright apricot, and a beautiful orange citrus.
🌍 Origin: Yirgacheffe, Ethiopia
⚗️ Process: Natural Anaerobic
🔬 Variety: Heirloom
⛰️ Elevation: 1,900 - 2,300 MASL
🔥 Roast: Medium-Light
Brew Recipe for Ethiopia Banko Taratu Natural
Using Stagg XF Dripper - Iced Recipe
Ingredients:
40g of Ethiopia Banko Taratu Natural
300g of water at 205°F
300g of ice
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 40g of coffee beans and grind them on a medium-coarse setting. We used setting 7 on Ode + SSP burrs, which is a 6 on Ode with Gen 2 Burrs, which is about 5 on Ode with Gen 1 Burrs, which should be between 6 - 7 on Opus.
2. Heat water and rinse the filter, then measure ice in the carafe you are using to brew
Heat water to 205°F and rinse your filter before putting your coffee grounds in. Then, measure out 300g of ice in your carafe; your coffee will be dripping directly on the ice!
3. Pour 80g of water for the bloom
Fully saturate your coffee grounds with 80g of water, and allow about 40 seconds for the bloom. Add 5 gentle swirls right after you pour your first pour for the bloom. Set the dripper back on your vessel.
4. Continue pouring for a total of 3 stages
After the bloom, pour to 130g, and finish at 200g. The total brew time varies, but we’re aiming for around 2:00 - 2:45 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of blackberry, strawberry, apricot, and orange.
Using Stagg X Dripper
Ingredients:
22g of Ethiopia Banko Taratu
350g of water at 200°F
Steps
1. Measure and grind coffee at a medium setting
Measure out 22g of coffee beans and grind them on a medium-coarse setting. We used setting 6 on Ode + SSP burrs, which is about a 5 on Ode with Gen 2 Burrs, which is about 4 on Ode with Gen 1 Burrs, which is around a 6 on Opus.
2. Heat water and rinse the filter
Heat water to 200°F and rinse your filter before putting your coffee grounds in.
3. Pour 44g of water for the bloom
Fully saturate your coffee grounds with 44g of water, and allow about 35 seconds for the bloom. Add a gentle 5 swirls right after you pour your first pour for the bloom. Set the dripper back on your vessel.
4. Continue pouring in 4 stages
After the bloom, pour to 150g, then 250g, and finish at 350g. After the last pour, give 5-10 more gentle swirls. The total brew time varies, but we’re aiming for around 3:00 - 4:00 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of blackberry, strawberry, apricot, and orange.
Espresso
Ingredients:
20g of the same coffee
40g of water at 200 F
1:2 ratio
Steps
1. Measure and grind coffee
Measure out 20g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 200°F.
3. Grind your coffee
We suggest a 28-32 second pull time, and have found success grinding at 1.1 external and 3 internal on Opus, but this could depend on your climate / altitude. You may need to make grind adjustments to hit these times; this setting is just a starting point!
4. Pull shot at 9 bars.
Pull your shot at 9 bars with a 28-32 second pull time.
5. Decant into your favorite demitasse cup and enjoy!
Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!