Ethiopia Guji Mokonisa Natural G1
JWC Roastery

Ethiopia Guji Mokonisa Natural G1

RM55.00

Tasting Note : Apple. Plum. Sugar Cane. Pu-Er Tea

Size Guide
Size Guide
EACH BREWING METHOD GRIND SIZE REFERENCE 
BREWING
METHOD
BREW
TIME
COFFEE TO
WATER RATIO
BOTTOM-TOP
SIEVE
Pour Over 3:40 min 1:16 400 - 800 µm
French Press 10:00 min 1:13 600 - 1000 µm
AeroPress 2:20 min 1:15 500 - 900 µm
Moka Pot 1:30 min 1:11 350 - 700 µm
Drip Brewer N/A 1:17 400 - 900 µm
Espresso 0:26 min 1:2 250 - 500 µm
Cold Brew 16 hours 1:10 600 - 1100 µm
Syphon 1:40 min 1:15 400 - 800 µm

So, How do you know what Grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Quantity
Quantity

 

Security policy

 

Delivery policy

 

Return policy

Apple. Sugarcane. Pu-Er Tea.

Variety Heirloom
Processing Natural
Region Guji Kercha
Altitude 1900-2100masl
Roast Level Medium Roast
Tasting Notes Apple. Plum. Sugar Cane. Pu-Er Tea.
Quantity 200g or 1KG

About this coffee :

Mokonisa processing mill (Mokonisa) is located in Sidamo Guji, the origin of Woreda Kercha. Most of the farmers are individual small farmers, only a few hundred coffee trees are planted in their farms, hence many of them couldn’t afford for pesticides or chemical fertilizers. After harvest, red cherry fruit will be sent directly to the high-altitude Mokanesa processing mill.

Mokonisa has put a lot of dedicate works and attention during the processing stage, especially the beginning of the sun drying. The thin red cherries will be spread evenly to avoid too little or too much fermentation, reaching 25% moisture the raisin-like condition in a few days.

The second stage should be dried from 25% to 12%. The cherries will all put together and flipping them evenly. Every step must be recorded in detail, including the sun exposure time and screening results. Natural process has never been easy, delicate care is the key to produce clean and delicious high-quality coffee.

This coffee has apple juiciness and sugarcane sweetness, finish with a Pu-Er tea-like aftertaste. An exceptionally sweet cup of coffee.

Product Details

RB40008C2
15 Items

Data sheet

Country
Ethiopia
Roasting Level
Light
Medium
Available Pack Quantity
1KG
200G
Processing Method
Natural

Product Comments

Comments (0)