If doubt persisted for a few days, we now have confirmation: summer has arrived. And with him is the whole cohort of dresses with straps, striped tank tops and denim shorts that resurfaced to help us overcome these hot temperatures.
At Belleville Brûlerie, in addition to privileging the wearing of sandalettes, we also have something unstoppable in case of strong heat: sip a good icy filter!
And that's good, cafes in July are perfect. Discover without delay our two unique new origins, Gute Sodu from Ethiopia and Wanjegi AB from Kenya, both excellent in sock juice hot or cold!
GUTE SODU - GUJI, ETHIOPIA
It is in the famous coffee region of Guji that we take you, and more precisely in the district of Hambela Wamena near the village of ... Gute Sodu.
In this corner of southern Ethiopia, the forest is recovering its rights. And this to the delight of coffee trees. Indeed, in this area, Ethiopia has a very particular function: the "forest coffee", the coffee that grows naturally in the forest, is protected by the Ethiopian government. This means that producers must apply for permission to cultivate the land. They are not owners but renters, which is accompanied by rules. The advantage? Coffee that grows 100% natural in a fully preserved ecosystem.
Gute Sodu coffee is therefore a forest coffee of varieties Dega and Heirloom, the latter grouping in fact a multitude of old and wild varieties, not all listed. It is cultivated by several small producers whose farms are between 1900 and 2100 meters above sea level and do not exceed 13 hectares. The harvest took place between November 2018 and January 2019 and once the ripe cherries were delivered by the farmers to the Guduba washing station.
This resort, located near the village of Gute Sodu, is run by Eyasu Worasa, a former coffee-loving priest. In Guduba, the coffee cherries are treated by washing: they pass between 48 and 72 hours in fermentation tanks, soak in concrete channels for 5 hours to remove the last traces of pulp and they are dried for 10 hours. days on raised beds.
And if you have the chance to discover this great coffee it is also thanks to our exporter Snap Coffee based in the Ethiopian capital, Addis Ababa. Led by Negusse, a passionate coffee entrepreneur, the Snap team is very committed to sustainable development in the region. They invest heavily in educating their farmers by offering training in best practices for processing and sorting. They also invest in waste recycling systems and seek to have all their organic coffees certified by 2021. In addition, even if they are not (yet) certified organic, they follow all methods of biological cultivation and treatment. .
WANJEGI AB - MURANGA, KENYA
Wanjegi AB Coffee is the result of the work of the Kahuhia Farmers Coop Society Cooperative. Founded in 1959, it brings together 1,550 producers from around Karuri. On their volcanic soil, the varieties SL28, SL34 and Batian grow to more than 1600m, a new coffee variety launched in 2010 by the Coffee Research Foundation and highly resistant to diseases such as rust and anthracnose in coffee cherries.
Once harvested, the cherries are brought to the Wanjegi Wash Station, one of four stations managed by the cooperative with the Kahuhia, Ngwethe and Gathinja stations. The cherries are washed and then dried for two weeks on African beds.
Located near Karuri, between Mt. Kenya and Aberdares National Parks, Wanjegi Station is proud to have the highest paid coffee producers in the country, a result of the exceptional quality of the grains grown.
As for the mention "AB", it is not an indicator of quality but simply the size of the coffee beans. In Kenya, the AA category includes grains ranging between 17 and 18 inches when the category AB concerns grain size 15-16 inches. Thus, it is quite possible that a Kenyan AB is better and more complex than a Kenyan AA.
We hope you enjoy these new cafes, hot or cold version. And here's a reminder of the iced filter coffee recipe.
HOW TO MAKE A GOOD ICED FILTER COFFEE?
For 500ml of iced coffee, respecting the famous ratio 60g of coffee for 1L of water, use:
- A coffee maker (Chemex, Kalita, electric coffee maker)
- 30g of freshly ground coffee
- 250g of ice cubes (ideally made with filtered water or Volvic) to put in your coffee maker
- 250ml of hot water (same remark as before)
Then do your extraction as you usually do. Once the ice cubes are melted, you will find your water / coffee ratio. And for an iced coffee even more iced, do not hesitate to add a small ice cube in your cup.
Good tasting !
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