A Limited-Edition Microlot Grade 1 Specialty Coffee.
This single #Barty RED Label is a racy profile, a pure Arabica varietal, natural, high in caffeine.
Select the Mini or Disposable Filter using #minime at the checkout to receive your first mini, ground + shipping on Barty. To receive your first subscription on us, use #myfirstbartysub
It's a bold profile with a bittersweet chocolate, cherry, and cranberry 'love the taste of red bubble-gum on the lips' slap to the palate. It's fruity aftertaste leaves your tongue longing for just a bit more every time.
If you're into, love the taste of red bubble-gum on the lips this coffee is a true sensory overload.
This bean has been ethically sourced from Wolichu Wachu from the Yabitu Koba region in Ethiopia and scores 86 on the global coffee rating scale.
Grown above 1800 - 2300 metres using Microlot, this Ethiopian Guji comes from a 36 growers Co-Op and are laboriously hand sorted to remove under-ripe cherries, then dried and sorted to meet the highest standards.
Welichu Wachu draws on wet and natural processed coffee from a number of coffee growing zones such as Suke Kudansa, Hawata Harsu Hanku, Harsu Sala, Harsu Haro Muda (Muda Tatesa), Lacho Torka, Raro Boda, Boye, Yabitu Koba (Haro Lebetu).
All the coffee is from 36 co-operatives, each farmer cultivating coffee in what’s known locally as ‘coffee gardens.’ Each farmer grows roughly 1000 to 1800 trees per hectare, the plants are mostly fertilised with organic material and intercropped with various food crops.
This type of farming accounts for roughly 50% of the coffee grown in the region.
This natural coffee undergoes laborious hand sorting to remove green or under-ripe cherries before being spread on the drying tables 4-5 cm deep. These dried cherries are raked and ridged hourly and like the parchment, covered during the midday heat.
After drying for 10 – 12 days, a handful of dried cherries go through a process of rattling sound when shaken. The final test is that the weight of a sample of coffee is the same for two consecutive days.
Ethiopa, Yabitu Koba
November - December
1800 - 2300 MASL
Fertile red soil
|Roast Profile||Light Medium (O)(o)(.)( . )( . )|
|Brew Recipe||For espresso EK 3.25 pt grind @lamarzoccohomeau PID 89 degrees Ratio 20g.-in 38g.-out 17seconds from first drop|
^Please be sure to use filter water and best 7 days from the date of roast. We roast every Saturday and ship domestically Monday mornings, leaving enough time for the beans to de-gas while in transit, for a fresh roast to cup.
Barty has spent months perfecting this roast profile with love for you guys, it’s my little way to continue to give back, paying it forward, getting to our original target of $110K for Reachout.com.au
As such all orders are made to order from my very own micro-roastery in Darlinghurst.
I'm usually a coffee is coffee guy, but this stuff definitely changed my perspective. Buying this from now on only for special occasions ... which is everyday.
Pineapple and roasted almond aroma. Spearmint, chocolate, and toasted coconut flavour. Bright and balanced mouthfeel. Best enjoyed black as espresso or filter.