Ethiopia Nigusse Gemada Karamo Anaerobic Natural
Elegant fruitiness reminiscent of ripe grapes.
The floral scent lingers in your nose, with a long, clean aftertaste.
○ We roast after receiving your order.
○ If you would like the beans ground, please enter this in the comments section of the cart. (Example: I would like them ground for my coffee maker / I would like them ground medium)
○ If you have selected "Store Pickup" and would like to pick up your order at a specific time, please enter a date and time (during business hours) at least 72 hours in the future in the comments section of your cart. If you would like to pick up your order at a specific time within 72 hours, please contact us via DM on Instagram.
○ The product will be delivered in a stand-up bag with a zipper and valve for easy storage. Store the product out of direct sunlight.
The expiration date is 90 days from the roasting date.
<How to brew>
We recommend aging the coffee for 1-2 weeks after roasting and brewing it at around 92℃. ( Click here for the brewing recipe we use.)
Hand drip (hot): 〇 Hand drip (iced): △
Immersion type (hot) : Yes
Immersion type (ice) : Yes
Cold brew coffee: Yes
< Bean details >
Refinery: Karamo Drying Station Producer: Niguse Gemeda Country: Ethiopia Region: Sidama, Bula, Agena Variety: 74158
Refining method: Anaerobic natural Altitude: 2,320 - 2,400m
Roast level: Medium roast (1st crack finished)
Contents: 150g
Bean number: 3009
Direct material cost rate: 39.5%
Flavors: Red grape, lime, elderflower
＜Story＞
This lot is produced by Niguse Gemeda, winner of the 2020 Ethiopia Cup of Excellence. Karamo Drying Station (DS) uses cherries from his own farm to produce natural and anaerobic natural coffee.
For Nigusse, Karamo DS is the most quality-focused lot of coffee. From sorting the cherries by ripeness to the precise moisture content of the dried cherry, a large number of people are devoted to each task, and quality comes first.
At the peak of the harvest and processing season, the company employs approximately 800 people. In addition to maintaining quality by separating sorting and drying, hand sorting is done under shade to protect staff from exposure to strong sunlight. Drying takes 18 to 22 days to reduce the juice content to around 11.5%.
<Production cost (per 150g)>
① Direct material cost:
The cost of materials allows you to directly gauge how much it costs to produce roasted beans.
(Example) Green beans, zipper bag with valve, front seal, back seal
The direct material cost rate for these beans (direct material cost ÷ list price × 100) is 39.5 % .
②Indirect material costs:
The cost of materials, which cannot be directly calculated as the amount required to produce roasted beans.
(Example) Teeth and rubber parts of a seal cutter ③ Direct labor costs:
Labor costs are a direct measure of how much it costs to produce roasted beans.
(Example) Salaries paid to employees involved in production such as roasting and putting roasted beans into bags. 4) Indirect labor costs:
Labor costs are not directly measured in terms of how much it costs to produce roasted beans.
(Example) Salaries paid to employees not involved in manufacturing, such as clerical work ⑤ Direct expenses:
An expense that directly determines how much it cost to produce roasted beans.
(Example) Expenses incurred when outsourcing some of the manufacturing-related processing, such as putting roasted beans into bags, to an external company. 6. Indirect expenses:
Expenses that cannot be directly measured in terms of how much it cost to produce roasted beans.
(Example) Electricity/gas costs used for roasting, depreciation costs for the roaster, electricity costs for storing green beans at low temperatures
The total of the above items ① to ⑥ is the manufacturing cost.
*Total cost is the cost when the manufacturing cost, selling expenses incurred in selling the product, and general administrative expenses incurred in managing the entire store are included.
