Oddyknockycoffee
Lazy-Z (Ethiopia)
Lazy-Z (Ethiopia)
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| Origin | Ethiopia |
| Region | Solomo, Uraga, Guji |
| Producer |
Various Smallholders
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| Process | Washed |
| Altitude |
2100 - 2300 m.a.s.l
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| Varietal |
Heirloom
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| Cupping Notes |
Lemon Zest, Earl Grey, Apricot
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Coffee Info This grade 1 fully washed microlot is from Uraga Solomo drying station in Guji zone. This lot is sourced from 335 local smallholder farmers cultivating at altitudes between 2,100 and 2,300masl. This coffee utilises a traditional fully washed process, whereby ripe cherries are carefully selected via handpicking and floatation, de-pulped on the day of harvest, fermented for around 36 hours and then thoroughly washed to remove any remaining mucilage. The coffee, still in its husk (parchment) is then dried in the sun on raised African beds for 12-15 days depending on ambient conditions. |
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Region Info Uraga Solomo washing station is located in Guji zone in the Sidamo region and processes cherries from local smallholder farmers cultivating between 1,945 and 1,970masl. The station includes 10 standardised fermentation tanks and 215 drying beds. Coffee trees are typically shaded by Cordia and Acacia and the predominant varietals are known locally as Kumie, Diga & Wilsho. Over a number of years this region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of these coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup characterised by strong citric acidity, stone fruits, sweet chocolate and floral/herbal notes of lavender, jasmine, bergamot and hops. |
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Process Info This coffee utilises a traditional fully washed process, whereby ripe cherries are carefully selected via handpicking and floatation, de-pulped on the day of harvest, fermented for 36-48 hours and then thoroughly washed in clean water grading channels to remove any remaining mucilage. The coffee, still in its husk (parchment) is then dried in the sun on raised African beds for 12-15 days depending on ambient conditions. In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, intensive sorting and handpicking, before being bagged in GrainPro for export. |
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Brew Recipe 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 Cafetiere: 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 |
