Ethiopia: Adame Gorbota G1, Yirgacheffe
Ethiopia: Adame Gorbota G1, Yirgacheffe - Light está agotado y se enviará tan pronto como vuelva a estar disponible.
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Descripción
Descripción
This coffee is sourced from the Gerbota Suka Washing Station in Yirgacheffe, Ethiopia. The arrival cherry is meticulously hand-sorted to ensure only the finest cherries proceed to drying. The cherries are dried under sunlight for around 21 days before being milled to remove the husks. This careful processing results in a vibrant and complex coffee that reflects the unique terroir of Yirgacheffe.
Benefits:
- Meticulous Processing: Hand-sorted and sun-dried to ensure high quality and flavor integrity.
- Rich Flavor Profile: Offers vibrant notes of black cherry, Meyer lemon, and tangerine, creating a lively and refreshing cup.
- Sustainable Practices: Supports local farmers and sustainable agricultural practices.
Flavor Profile:
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Cupping Notes:
- Black cherry
- Meyer lemon
- Tangerine
Specifications
Specifications
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Espresso
Espresso requires the finest grind, almost like powdered sugar. This method uses high pressure to force hot water through the finely ground coffee, resulting in a concentrated shot of coffee.
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Single Use Pod
A medium grind is needed for this method. The coffee is brewed by dripping hot water over the grounds, contained in a Single Use Pod.
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Drip Coffee
This method requires a medium grind, similar in texture to sea salt. The coffee is brewed by dripping hot water over the grounds, which are contained in a filter.
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Pour Over
Pour over, like V60 or Chemex, calls for a medium-coarse grind. This method involves pouring hot water over coffee grounds in a filter and letting the coffee drip into a vessel below.
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French Press
A coarse grind is best for French Press. This brewing method involves steeping coffee grounds in hot water for several minutes before pressing down a plunger to separate the grounds from the brewed coffee.
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Cold Brew
Cold brew requires the coarsest grind, similar to breadcrumbs. It involves steeping coffee grounds in cold water for an extended period, usually 12 hours or more, to produce a smooth, rich coffee concentrate.
Roast Levels
