NEW! Ethiopia, Bette Buna

Ethiopia, Bette Buna

Notes: Lilac, Wine Gums & Mango

Process: Kickstart Natural

Variety: 74112,74110, Wild Guji Megadu

Altitude: 1900- 2200 MASL

How would we recommend brewing this coffee?

This coffee shines wonderfully through filter

When using this coffee for filter - start with a ratio of  roughly 1:15.5 -1:16 (We usually brew this coffee @ 15:260g)

This coffee is roasted suuuper light and is suuuuuuper dense. We would highly recommend extended bloom brew methods or longer immersion brew methods for this. Even though the process of this coffee makes it quite soluble, don't grind too fine to compensate for how light it is - this will cause it to create more fines and stall really easily. 

Extended the bloom to 1 minute and pour with low agitation to get as much contact time with the grounds as possible!

For 'spro, We would highly recommend pulling this shot out longer than you normally would, but also coarser than you normally would. 

To counter this, grinding a tad coarser whilst till pulling it longer will help with a really clean but well textured cup. Expect this coffee to run fast, but don't compensate by grinding finer - this can create some not great savoury tastes. 

Look for roughly 15g in : 45g - 50g out in 15-20s