London Fog, Ethiopia

• Lemoney, Crisp, Refreshing
• High Acidity, Blend of Malic and Citric 
• Soft Florals
• Tea-Like, Light.

Machine: Roest P3000

Roast Level: Very light

End temp: 201.5C

Farm: Banko Gotiti Washing Station

Variety: Ethiopian Landraces

Process: Traditional Washed

Immature and overripe cherries are sorted out during the cherry quality inspection before pulping. An Agaard machine is used to separate the cherries based on density, without the use of flotation tanks. The mucilage is removed by fermenting the pulped cherries in a fermentation tank for 36 to 48 hours, depending on the weather. Parchment grading is done in the washing channel during the washing process. The coffee is then soaked for 30 minutes to 1 hour. Wastewater is not treated but kept in a lagoon, and groundwater is used in the process.

The coffee is dried on African drying beds for approximately 10 to 15 days. During the daytime, the cherries are continuously raked to ensure consistent drying. From 12 to 3 pm, the cherries are covered to protect them from the hot sun, and at night, the beds are covered to protect them from rainfall.

Elevation: 2000m

Rest dark matter coffees for a minimum of 3 weeks and for best results brew with soft water with 40-70ppm bicarbs (for the non-coffee nerds, don't stress. Just avoid hard water and if you're curious to learn more about water in your brewing, check out this article from Apax Labs.

Soft Water (maximum 150ppm) 

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water. 

• Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine. 

• Weighing Your Coffee (and Water)

Whether you're brewing filter, espresso, or anything in between, You need consistency in your method to produce great results. Use a scale to control the amount of coffee and water used in your recipe. 

For espresso we recommend 1:3, coffee to water, with a contact time of 10-20s and a coarser grind. 

This isn't traditional but is optimal for evenness of extraction to produce otherworldly flavour.

For lovers of a more traditional espresso, stick to 1:2, 25-30s. 

Filter wise, between 1:14 (thick, jammy brews) to 1:16.5 (tea-like) depending on the coffee you're brewing with. 

For more guidance on specific brewing methods and equipment, see our brew guide.

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