Coffee from Ethiopia is known for it’s bright fruited and floral flavors. These coffees typically have a higher acidity, light to medium body and complex flavor notes
Ethiopian coffee is categorized by the regions where it is grown. The southernmost province, Sidama, is where many of the coffee growing areas are located. Within the Sidama region is the beloved Yirgacheffe. Yirgacheffe is a small town whose nearby farms consistently produce some of the best coffees in the world. Limu coffee grows in the southwest of Ethiopia between 3,600 and 6,200 feet. Limu coffee generally has a milder acidity than Sidama and Yirgacheffe; the flavors generally characterized by a balanced and clean cup.
Lighter roasts have more acidity than darker roasts. Is usually used for pourovers, like Hario, Chemex, and AeroPress. It can also be used for standard filter coffee.
Medium roast coffee has more sweetness and body than the light roasts. Its mostly used for espresso machines and French press, but it can also be used for pour over.
Dark coffee roast has well balanced bitterness and more body. It is normally used for espresso machines, French press and filter coffee.
En perfekt oplevelse for elskere af specialitetskaffe. Vores Filter Coffee Taster indeholder fire typer mellemristet kaffe. Du kan nyde vaskede bønner fra...
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