Caramel Kush

Molla is a natural coffee producing village in the highlands of Arbegona districts, Sidama which has 30 districts in total. 

Molla coffee is sourced from adjacent coffee producing villages of Arbegona with an elevation above 1980 MASL from the areas surrounded by natural vegetations. The coffee cherries are obtained from out-grower farms nearby, and the processing facility is located at 1980 MASL. The coffee is sourced from small farmers who have small plots of lands ranging from 0.5 to 3 hectares from organically maintained and  frequently cultivate amid native forests. There are a number of cultivars in the region, including some native landrace choices, but the 74158 varietal is the most prevalent .

Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds

Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins

French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins

Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec

Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes

“This coffee is so smooth and sweet. The caramel stands out, and the almond aftertaste is great, too. Great for a morning espresso.”