Ethiopia
Tea-like and floral, with bergamot and peach. Our light roast for a clear filter cup.
See the range- Taste
- Bergamot · peach · jasmine
- Roast
- Light · filter
A lighter side of coffeeOur washed Ethiopian coffee puts flowers and fruit ahead of roast flavour. Expect a light body, a tea-like finish and a citrus edge that softens as the cup cools. Bergamot, peach and jasmine describe what we taste. They are tasting notes, not added ingredients.We roast this coffee light in small batches in Rotterdam. It suits a paper filter when you want a clear cup rather than a heavy one. Ask in the shop about the current lot; the exact region and harvest can change, and the bag carries the details for that batch.Start with this recipeUse 15 g of coffee and 250 g of water.Choose a medium-fine grind and water around 94°C.Wet the grounds with 45 g of water, wait 30 seconds, then pour slowly in two stages.Aim for a total brew time around three minutes.If it tastes sharp and thin, grind a little finer. If it dries your mouth, try a coarser grind. Change one thing at a time. Keep the beans sealed, dry and away from sunlight. Reserve a bag through the contact form and pick it up in the shop. Tell us which brewer you use if you need it ground.
Give the first pour a moment.
Freshly roasted coffee releases gas when it meets hot water. Wet all the grounds, pause for 30 seconds, then continue. Use the same dose each time so you can taste what a grind adjustment changes.
Try the pour yourself.
Keep a recipe beside your brewer.
Use our brew guide as a starting point, then adjust one thing at a time.
Brew guide