ORIGIN

Legend has it that Ethiopia is the birthplace of coffee. Ethiopian coffee is often the benchmark in specialty coffee for many coffee lovers. Washed Ethiopian Yirgacheffe coffees have sweet notes and pronounced fruity floral notes, but also a certain acidity. They're a far cry from the coffees we're used to every day. For many coffee lovers, Yirgacheffes are the most spectacular and popular coffees of all time.

This Ethiopian highland Yirgacheffe coffee comes from the Yirgacheffe region at an altitude of between 1780 and 1860 meters. The cooperative's growers have cultivated this coffee in their gardens and picked it by hand. The coffee is washed and dried on African beds.

RECOMMENDATION

We have chosen to roast this coffee in omniroast, i.e. between the light and dark colors. This makes it perfect for espresso and even flat white or latte, where its sweetness and fruity taste are particularly enhanced. It is also suitable for all "gentle methods" such as filter, Chemex, V60 / pour over, Aeropress, as well as cold brew in summer.

We've posted a V60 prep recipe available on our Instagram account.
1. To begin, weigh 16.5g of coffee into your grinder.
2. Meanwhile, heat your water to 92°c-95°c.
3. Place the filter paper in the filter holder. Rinse with hot water to remove the paper taste. Then discard the water from the cup.
4. Next, 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 and immediately begin pouring in 30g of water, waiting 25 to 30 sec for a pre-infusion. Gradually add the rest of the hot water in a circular motion, pausing every 10-15 sec, until the scale reads 230g.
Once the infusion is complete, you're ready to enjoy!

NOTES

Chocolate, yellow fruit, jasmine