Paloma - Ethiopia Idido Natural Filter 250 g

Specialty-grade whole-bean coffee from Ethiopia, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of strawberry, peach, pear and dark grapes.

Origin: Ethiopia

Region: Yirgacheffe

Processing method: Natural

Variety: Heirloom, Kurume, Dega

Altitude: 2100 - 2300 m a.s.l.

Cupping score: 86 / 100

ROASTER’S NOTE

Sometimes I’m not sure whether I’m cupping an Earl Grey with lemon or this Ethiopian coffee. Extremely tea-like, clean and transparent. It’s best to give it two weeks after roasting – it gains a lot with time!

V60 RECIPE

Coffee dose – 19 g

Water dose – 50 g → 300 g

Grind size:

8.4 EK43; 23 clicks Comandante

1. Place the filter in the V60 and rinse it with a strong stream of water so it adheres well to the walls.
2. Grind the coffee, add it to the V60, and level the coffee bed.
3. Pour 50 g of water, aiming at the dry spots to wet everything thoroughly. If the coffee is very fresh (foaming a lot when it contacts water), you can extend the bloom to 2 minutes or add an additional bloom at 1:00 (pour another 50 g and wait until 2:00).
4. At 1:00 (or 2:00), start pouring into the very center of the V60 (circles about the size of a 5-złoty coin), using circular movements at a pace of 6–8 g per second (slightly below the second enlarged dot on the Acai kettle), keeping the water stream just below the point where the stream breaks.
5. When you reach 250 g, lower the kettle to about 3 cm above the water surface (you no longer need circular movements) and finish pouring to 300 g.
6. Perform a shake while holding the narrowing at the base of the V60 (both horizontally and vertically). If the coffee drains too quickly, give it a swirl.

The total brew time should be 2:30–3:00, or 3:30–4:00 if you use the extended/additional bloom.

Store in a cold and dry space.