ORIGINE

Legend has it that Ethiopia is the birthplace of coffee. Ethiopian coffee is often considered the benchmark for specialty coffee by many coffee lovers. Washed Ethiopian Yirgacheffe coffees have sweet notes and pronounced fruity-floral aromas, along with a touch of acidity. They are quite different from the coffees we are used to every day. For many coffee enthusiasts, Yirgacheffe coffees are among the most spectacular and popular of all time.

This Ethiopian Yirgacheffe coffee from the highlands comes from the Yirgacheffe region at an altitude of between 1780 and 1860 meters. The cooperative's producers cultivated this coffee in gardens and hand-picked the beans. This coffee is prepared by washing and dried on raised African beds.

RECOMMENDATION

We chose to roast this coffee using the omniroast method, meaning it's somewhere between light and dark. This makes it perfect for espresso and even flat whites or lattes, as its sweetness and fruity flavor are particularly enhanced. It's also suitable for all "slow coffee methods" such as filter, Chemex, V60/pour-over, Aeropress, and even cold brew in the summer.

We have published a V60 preparation recipe available on our account Instagram.
1. To begin, weigh 16,5g of coffee into your grinder.
2. Meanwhile, heat your water to 92°C-95°C.
3. Place the paper filter in the filter holder. Rinse it with hot water to remove the papery taste. Then discard the water from the cup.
4. Next, you will grind the beans to a medium grind and pour the ground coffee into the filter holder.
5. Place the cup with the filter holder on a scale and tare it. Start the timer, then immediately begin pouring 30g of water and wait 25 to 30 seconds for pre-infusion. Gradually add the remaining hot water in a circular motion, pausing every 10-15 seconds, until the scale reads 230g.
Once the infusion is complete, you can enjoy!

NOTES

Chocolate, jasmine, yellow fruits.