Producer: Elto Coffee / Eliyas Dukamo & Atiklit Dejene Farm: Gango Village Location: Bensa, Sidama Variety: 74158 Process: Anaerobic Honey 120hrs Altitude: 2,300 masl Fermentation ▪▪▪▫▫ Sweetness ▪▪▪▪▪ Acidity ▪▪▪▫▫ Roast ▪▫▫▫▫ The Archers Lot Archers Lots culminate our co-founders’ creativity and technical acumen to compose truly artisanal specialty coffee experiences for both the discerning and adventurous specialty coffee connoisseurs, in collaboration with our closest producing partners. In this Archers-curated 120-hour anaerobic honey process, the perfectly ripe, hand-harvested, and carefully pre-cleaned cherries were re-sorted on raised beds to ensure uniformity of the ripeness level (visually indicated by color) before they were de-pulped (i.e. skin removed) and then sealed in 50-60 KG plastic barrels with lids having a one-way valve. This was done to aid in maintaining an oxygen-free fermentation phase throughout the pre-determined 120-hour period. After fermentation, the barrels were emptied onto the raised beds, as the de-pulped cherries were evenly spread out in very thin layers, allowing the fermentation juices to sufficiently drain off of them. The specific instruction to maintain very thinly layered cherries throughout the sun-drying phase was deliberate, to avoid extraneous microbial activity as the coffees had already undergone the necessary fermentation in the barrels prior. The target moisture level was achieved after 14 to 18 days.<br /> As a result of this process, this cup expresses heightened florality and honeyed sweetness, with a transparent, lively, and refreshing character. FOR FILTER COFFEE-TO-WATER RATIO: 1:15 COFFEE GRIND SIZE: Medium COFFEE AGE: 7-14 days, ideally COFFEE DOSE: 15 grams WATER WEIGHT: 255 mL WATER TEMPERATURE: 90°C-93°C TARGET BREW TIME: 02:30 - 03:00 FOR ESPRESSO: DOSE: 18 to 20 grams  YIELD: 32 to 34 grams  TIME: 22 to 26 seconds RATIO: 1 : 1.6 TEMPERATURE: 90°C - 93°C MILK RATIO SWEET SPOT: DOSE 90ml cup: 18-20 grams 120ml cup: 18-20 grams 150-180ml cup: 18-20 grams 210-240ml cup: 18-20 grams YIELD 90ml cup: 40 mL (split shot) 120ml cup: 20-24mL 150-180ml cup: 22-28mL 210-240ml cup: 30-32mL TEMPERATURE: 90°C - 93°C FOR YOUR POUR-OVER 1. Heat water to 90°C-93°C 2. Arrange your brewing set-up. — Place your dripper on the carafe &amp; filter paper in the dripper. — Rinse the filter paper with hot water &amp; remove the rinsing water from the carafe. 3. Switch on your scale. 4. Measure out 17 g of coffee &amp; grind to Medium. 5. Place the carafe and dripper with the rinsed filter paper onto the scale, &amp; tare. 6. Transfer the ground coffee to the dripper; then, tare. 7. Start the timer! — First pour to bloom, 55ml for 30 seconds. — Second pour, 100 ml at 00:30. — Third pour, the final 100ml at 01:15 8. Target to finish the brew within 02:30 to 03:00 minutes. 9. Serve &amp; enjoy! FOR A WELL-EXTRACTED ESPRESSO— - Align your brewing variables - Adjust according to specifics of your situation, like your — — Espresso machine settings — Portafilter basket size — Grinder — Puck prep style More here for tips to dial in on point spros.