This is an Ethiopian Natural coffee, comes from Yirgacheffe department in Kochere town, grown at 1800 meters in Chelchele village. Coffee varietal is Heirloom.
We present it in a city plus roast suitable for filter, espresso and milk beverages producing a smooth body with moderate acidity and notes of cherries, peach and lovely jasmine aroma.
Suggested recipe:
We recommend a longer rest before brewing the coffee, at least 20 days to see its full potential
Pour over recipe:
Tool: Timemore Crystal Eye
Coffee weight: 22g
Grind size: medium fine
Water temperature: 94
Water volume: 330 ml
Preparation time: 3:00
Pre wet 50ml and wait 40sec
Pour over all around the coffee until 200 ml and wait 5sec
Pour on around the center side until 280 ml and wait 5sec
Pour on the center until 330 ml
Pour over recipe:
Tool: Chemex
Coffee weight: 20g
Grind size: medium
Water temperature: 95
Water volume: 325 ml
Preparation time: 3:00
Pre wet 50ml and wait 35sec
Pour over all around the coffee until 200 ml and wait 5sec
Pour on around the center side until 280 ml
Pour on the center until 325 ml
:Espresso recipe
Coffee weight: 17g
Water temperature: 93.5
Pre-wet time: 3sec
Water volume: 26ml
Preparation time: 40-45sec
The pre-wet process for automatic machines goes by