Alaka

Why we bought it

The densest green we have and the fussiest. It wants heat early and then to be left alone: we charge two degrees under everything else, take the longest drying phase on the sheet, and drop it the moment the crack settles. It is the only lot we will not sell as espresso — it makes a thin, sharp shot and a remarkable filter, and we would rather say so.

The green

Producer

Alaka mill, 210 delivering farms across two kebeles

Altitude

1,900–2,050 m

Variety

Local landrace selections

Harvest

Picked October to December, landed 18 February

In store

Three sacks of 60 kg, one and a half left

How we brew it

Filter

62 g/L, 95 °C, 3:00 total, ground medium

Espresso

Not recommended — see the note above