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We roast every Monday & Friday, orders will be sent out the following day.

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Ethiopia Sidama Della G1 Ethiopia Sidama Della G1
200g 500g 1kg
¥121.00
200g 500g 1kg

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium ~ Light

Flavour notes: Strawberry, Cherry, Soft florals, Cocoa nibs 

Producer: Elto coffee farm, Bensa-Sidama

Process : Natural

Della is the name of the Micro lot which was harvested and processed at Elto Coffee's farm.

Growing at an elevation of 1,900 to 2,000m, this coffee was organically grown, benefitting from deep volcanic soils and traditional cultivation methods before being carefully processed and dried on raised beds.

We got a really sweet, elegant cup of red fruits and soft florals on filter and red berries and cocoa as a milk based drink.

 

Enjoy!

 

¥181.00

*We roast on order every Mondays and Thursdays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Packed in 200g Cannister

Roast: Med-Light

Flavour notes: Winey, Vanilla, Papaya, Ripe Peach, Lemon Candy, Cacao nibs

Origin: Uraga, Guji, Ethiopia

Producer: SNAP Exporters, on behalf of 450 small holder farms. (Sourced by our partners: Nordic Approach)

Process : Anaerobic Natural

Varietal: Wolisho & Dega

Altitude: 2,400 MASL

Score: 88 pts

An experimental coffee that’s Winey, Bright and Funky from renown SNAP Specialty Coffee in Ethiopia on behalf of small farm holders.

After picking the ripe cherries, farmers from the Raro village deliver the ripe cherries at the wet mill, where cherries are sorted in a floating tank.

This unique process starts with the cherries that are taken to African drying beds where they are put inside plastic bags and left to ferment for 48 hours. Here the natural fermentation breaks down the sugar in the coffee cherries, producing lactic acid, carbon dioxide and other unique flavour compounds.

 

Recipes:

Filter: 1:15 (93 Deg C)

Espresso: 1:2.25 (93 Deg C)


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