Flavour
    Notes of honey and chocolate with subtle aftertaste of dried apricots. Creamy mouthfeel, delicate acidity.
            Origin
    Ethiopia, Sidamo region - Aleta Wondo processing station.
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.
How to brew coffee at home
            We recommend letting the coffee rest, use bottled water and quality burr grinder.
How to brew coffee at home
 
     
     
     
     
    