This coffee is grown in small plots of land called coffee gardens and specially selected for us by Abdullah Bagersh, one of the main experts of Ethiopian coffees.
Its great floral aroma, with bergamot and honey hints comes out prominently. It has a pleasant acidity and a citrusy aftertaste, with an intense and defined bouquet.
Thanks to its complex flavours, it is an excellent drink between meals.
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 ratio we suggest here is not imperative: you can try to use different doses by reducing or slightly increasing the amount of coffee. Try first 12g and then 18g of coffee for 250g of water and let us know what differences you perceive in the taste of coffee.
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.