Butter My Pineapple

Omni / 250g / Whole Beans

€14,00

Butter My Pineapple

Floral, Dried Pineapple, Butterscotch

€14,00

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And call me Sally, this Slow Dry Natural banger from the Lalesa Washing Station in Gedeb, Ethiopia is full of delicious sweetness - both fruity and sugary. It slaps you with fragrant Florals from the start, making up with a Dried Pineapple sweetness & smooth Butterscotch body.

We offer three roast styles: espresso roast and our regular filter roast.

Our filter roast is designed for clarity and character but is also highly soluble, making it a great choice for espresso if you’re into more expressive extractions.

If you prefer more classic, rounded espresso profiles, go for our espresso-specific roasts. They’re designed for higher solubility and a deeper, fuller cup.

However when we test the espresso roast and love it as filter, and cannot see the improvements in having a seperate filter roast we call it omni.

Process - Slow Dry Natural

Variety - Heirloom

Producer - Ephtah Specialty Coffee

Origin - Lalesa, Gedeb, Ethiopia

Elevation - 2150-2200 MASL

Ephtah Specialty Coffee is dedicated to building sustainable and collaborative supply chains that benefit customers, farmers, and their communities. The company emphasizes promoting the role of women in the coffee industry, recognizing their pivotal role in driving social and economic change in Ethiopia. Ephtah ensures quality at every stage of the shipment process, focusing on providing the highest quality green coffee beans and maintaining satisfaction among all stakeholders in the supply chain.

Ephtah Specialty Coffee is dedicated to social and environmental projects. The company provides initial payments to farmers upon receipt of their coffee and supports them with quality premiums, second payments, and assistance with school fees. Future investment plans include expanding the Ama Commitment scheme, building a water tank for flotation, increasing the number of drying beds, and cultivating additional crops on the land to support local markets.

The Lalesa washing station is located in Gedeb, a region with a population of over 300,000 people. The area is predominantly Christian Protestant, with some Orthodox Christians, and the primary language spoken is Gedeoiniya. The community celebrates its main annual New Year festival on January 18th, and Enset (false banana) is the staple food. The Siqe river delineates the border between Gedeo, Guji, and the Southern regional state from Oromia.

Fermented in plastic barrels (aerobic) for 9 days. Dried for 13-18 days.

Espresso
In: 19.5g
Out: 45g for a double, split to make 2 x ~22g single espressos.
Time: 28-30 seconds
Ratio: 1 - 2.3
Temp: 92-93 Celsius

Milky Espresso
In: 20g
Out: 38g for a double, split to make 2x19g single shots.
Time: 27-29 seconds
Ratio: 1 - 1.9
Temp: 92-93 Celsius

We have a slow & long pre-infusion with a soft pressure profile. If your machine has a short pre-infusion or jumps to 9 bar immediately, reduce these times by 1 or 2 seconds to avoid overextraction.

Pour Over
Coffee Used: 17g
Total Water: 255g
Ratio: 1 - 15
Temp: 93 Celsius

Add ground coffee to a rinsed dripper.
0:00 - 0:15
Add 50 grams of water & stir the bed until all is saturated (total 50).
0:30 - 0:55
Add 100 grams of water & swirl once (total 150g).
1:00 - 1:30
Add 105 grams of water & swirl once (total 255g).

Drawdown Times:
2:00-2:30 flat bottom (Brewista, Orea f.e.)
2:30-3:00 conical (V60, Origami f.e.)