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Agotado
0 valoraciones
Desde 26,00 US$/12oz
Proceso
Cosecha
marzo-mayo
Recomendado para
Espresso

Lo que dice la marca

The Jimma Zone is home to some of our favorite Ethiopian coffees. When we heard that a new cooperative from the esteemed Kata Muduga Union was preparing to sell their first harvest, we were more than eager to get our first taste! Currently this cooperative processes the coffees of some 400 local member farmers. After ripe cherries are delivered to the washing station, they are depulped and left to ‘ferment’ in a water-filled tank overnight. The next day, the coffee is washed and graded through the use of channels that separate the coffee by density. The wet coffee parchment is then taken to shaded beds for 24 hours, where it is picked over for defects and allowed to pre-dry slowly and gently. To finish the drying process, the coffee is moved into the sunlight for 1-2 weeks until the moisture stabilizes and the coffee is ready to mill and export. We hope you love this new harvest – a standout coffee from one of our favorite places in the world! Sign up and save money with our sweet tooth espresso subscription – it comes with free shipping!
The Jimma Zone is home to some of our favorite Ethiopian coffees. When we heard that a new cooperative from the esteemed Kata Muduga Union was preparing to sell their first harvest, we were more than eager to get our first taste! Currently this cooperative processes the coffees of some 400 local member farmers. After ripe cherries are delivered to the washing station, they are depulped and left to ‘ferment’ in a water-filled tank overnight. The next day, the coffee is washed and graded through the use of channels that separate the coffee by density. The wet coffee parchment is then taken to shaded beds for 24 hours, where it is picked over for defects and allowed to pre-dry slowly and gently. To finish the drying process, the coffee is moved into the sunlight for 1-2 weeks until the moisture stabilizes and the coffee is ready to mill and export. We hope you love this new harvest – a standout coffee from one of our favorite places in the world! Sign up and save money with our sweet tooth espresso subscription – it comes with free shipping!
Original en inglés.
RITUAL COFFEE ROASTERS · US

“Sweet Tooth” Espresso Kolla Bolcha

12oz
26,00 US$
(34,67 US$/lbs)
5lb
156,00 US$
(31,20 US$/lbs)

Perfil

Características de sabor

Ligero y con cuerpo de té
Con cuerpo y cremoso
Suave
Vivo y ácido
Menos dulce
Muy dulce
Amargor sutil
Amargor pronunciado
Clásico
Funky y novedoso
Nivel de tueste: De medio a oscuro

Notas de cata

Albaricoque
Chocolate negro
Lila

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Agotado
0 valoraciones
Desde 26,00 US$/12oz
RITUAL COFFEE ROASTERS · US

“Sweet Tooth” Espresso Kolla Bolcha

12oz
26,00 US$
(34,67 US$/lbs)
5lb
156,00 US$
(31,20 US$/lbs)

Perfil

Características de sabor

Ligero y con cuerpo de té
Con cuerpo y cremoso
Suave
Vivo y ácido
Menos dulce
Muy dulce
Amargor sutil
Amargor pronunciado
Clásico
Funky y novedoso
Nivel de tueste: De medio a oscuro

Notas de cata

Albaricoque
Chocolate negro
Lila
Proceso
Cosecha
marzo-mayo
Recomendado para
Espresso

Lo que dice la marca

The Jimma Zone is home to some of our favorite Ethiopian coffees. When we heard that a new cooperative from the esteemed Kata Muduga Union was preparing to sell their first harvest, we were more than eager to get our first taste! Currently this cooperative processes the coffees of some 400 local member farmers. After ripe cherries are delivered to the washing station, they are depulped and left to ‘ferment’ in a water-filled tank overnight. The next day, the coffee is washed and graded through the use of channels that separate the coffee by density. The wet coffee parchment is then taken to shaded beds for 24 hours, where it is picked over for defects and allowed to pre-dry slowly and gently. To finish the drying process, the coffee is moved into the sunlight for 1-2 weeks until the moisture stabilizes and the coffee is ready to mill and export. We hope you love this new harvest – a standout coffee from one of our favorite places in the world! Sign up and save money with our sweet tooth espresso subscription – it comes with free shipping!
The Jimma Zone is home to some of our favorite Ethiopian coffees. When we heard that a new cooperative from the esteemed Kata Muduga Union was preparing to sell their first harvest, we were more than eager to get our first taste! Currently this cooperative processes the coffees of some 400 local member farmers. After ripe cherries are delivered to the washing station, they are depulped and left to ‘ferment’ in a water-filled tank overnight. The next day, the coffee is washed and graded through the use of channels that separate the coffee by density. The wet coffee parchment is then taken to shaded beds for 24 hours, where it is picked over for defects and allowed to pre-dry slowly and gently. To finish the drying process, the coffee is moved into the sunlight for 1-2 weeks until the moisture stabilizes and the coffee is ready to mill and export. We hope you love this new harvest – a standout coffee from one of our favorite places in the world! Sign up and save money with our sweet tooth espresso subscription – it comes with free shipping!
Original en inglés.

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