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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.
Haro Bedame | Ethiopia

Haro Bedame | Ethiopia

$14.00Price
Quantity

Say hello to HARO BEDAME, a naturally processed mix of heirloom varietals grown by various smallholder farmers around the Haro Bedame washing station at 2,200masl in Yirgacheffe, Ethiopia.

 

Expect to taste: apricot, mandarin, guava, red apple, grape, milkis, milo

  • CORE INFO

    TL;DR: Classic goodness from Ethiopia! This is the work of a small group of farmers who’ve managed to make a coffee that had us all saying “WTAF WE WANT TO BUY ALL OF THIS” on the cupping table.

     

    We'll be honest here, we don't have a lot of extra info about this coffee. It's via SNAP in Ethiopia, who support many great washing stations, and communities. We've share many coffees from them in the past, and we know that good things come from this. Haro Bedame just happens to be one of the newest washing stations in the SNAP portfolio so that means there isn't some crazy story and history to tell. So to keep things short and sweet, it's yum, it's doing going, you'll love it.



    We've roasted this a little differently from the last few offerings from Ethiopia. We've got for a a little longer in the roaster, so push sweetness and body to the max. Because this coffee is so well cared for and processed, we can do this while still maintaining some truly wonderful floral and fruit notes this coffee brings.

  • BREWING SUGGESTIONS

    We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

     

    Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

     

    With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

     

    Our favourite recipe for v60:

    • 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.

    • Set your kettle to boil, and ready your socks to be rocked.

    • We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!

    • After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.

    • Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.

    • Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

     

    If you’d like more info or tips, get in touch! hello@coreroasters.cc

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