In the Dambi Uddo farm, the coffee is grown alongside with honey and wood, according to the so called “agroforestry” system and it is exclusively worked by hand.
Thanks to this technique, this coffee has obtained an 86+ SCA score and the GRADE 1-Q1 which represents the top of the quality level for an Ethiopian specialty coffee.
Tasting it, you will detect strawberry hints in the smell, aromas of soft fruits, raspberry and red apple in the aftertaste.
Where does this coffee come from?
Our blends and combinations are created using coffee from the same estates where we source the beans for our single-estate coffees.
This coffee comes from the following estates (click on them to find out more):
The coffee doses indicated below refer to a double shot extraction, that is, two espresso cups at the same time. Stay in the range that we recommend for each of our lines, have fun evaluating the differences in the extraction as the dose varies and let us know which dose produces the best extraction in your opinion!
The extraction parameters we suggest here are not imperative. Have fun trying the recipes of the World Aeropress Championship champions: you can find them on the AeroPress.com website.
On each can you will find a detailed guide for the correct preparation of the moka pot. Follow it carefully to best extract your coffee. We advise you to use a scale to correctly choose the dose of water and ground coffee: the different models of moka have different boiler and filter capacities.
The extraction parameters we suggest here are not imperative: you can try to use different doses by reducing or slightly increasing the amount of coffee per liter of water and/or to change the extraction time, while remaining in the suggested range. Let us know what tests you did and what differences you perceive in the taste of coffee.