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En rupture de stock
0 notes
À partir de 26,00 $US/12oz
Traitement
Récolte
mars-mai
Recommandé pour
Espresso

Ce que dit la marque

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 anglais.
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)

Profil

Caractéristiques gustatives

Léger et aux notes de thé
Corsé et crémeux
Doux
Vif et acidulé
Moins sucré
Très sucré
Amertume subtile
Amertume prononcée
Classique
Funky et original
Niveau de torréfaction : Moyenne à foncée

Notes de dégustation

Abricot
Chocolat noir
Lilas

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Plus de Ritual Coffee Roasters

En rupture de stock
0 notes
À partir de 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)

Profil

Caractéristiques gustatives

Léger et aux notes de thé
Corsé et crémeux
Doux
Vif et acidulé
Moins sucré
Très sucré
Amertume subtile
Amertume prononcée
Classique
Funky et original
Niveau de torréfaction : Moyenne à foncée

Notes de dégustation

Abricot
Chocolat noir
Lilas
Traitement
Récolte
mars-mai
Recommandé pour
Espresso

Ce que dit la marque

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 anglais.

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