Flavour
Notes of honey and chocolate with subtle aftertaste of dried apricots. Creamy mouthfeel, delicate acidity.
Origin
Ethiopia, Limu region - processing station in Gera village.
More about coffee from Ethiopia
Costa Rica, Macho - a family farm from the Tarrazu region.
Learn more about the farm
More about coffee from Ethiopia
Costa Rica, Macho - a family farm from the Tarrazu region.
Learn more about the farm
Processing & Variety
Ethiopian Heirloom varieties - fully washed method
Catuaí variety - honey method
Catuaí variety - honey method
Brewing Tips
Coffee dose: 20 g, temperature: 94 °C, water weight: 330 g and extraction time: approx. 4 min.
We recommend letting the coffee rest, use bottled water and quality burr grinder.
Would you like to consult the brewing process with our trained AI bot?
Help me brew it
We recommend letting the coffee rest, use bottled water and quality burr grinder.
Would you like to consult the brewing process with our trained AI bot?
Help me brew it
