Hello, it’s been a while!
This week coming we will focusing on a single origin and brewing it as filter and espresso.
Both coffees are Ethiopian and beautiful examples of their origin and process.
First up on Monday and Tuesday we will be serving coffee from Chelektu Kochere. This a textbook example of a washed yirgacheffe coffee. Produced by the chelektu mill and grown in kochere (the coffee is a local heirloom varietal).
As a filter the coffee has a beautiful Jasmine tea like quality, with notes of preserved Lemons and apricots. While brewig this on espresso weve found more of a black tea quality, as well as notes of dried mango and honeycomb!
Secondly on Thursday we will be brewing coffee from Shakiso, Guji. This is a textbook natural Ethiopian! Produced by the Shakiso Mill and grown in Guji, with local heirloom variatels and typical.
However this coffee is brewed it is super sweet and tropical. We find it a lot softer as a filter with notes of tropical fruit and Amarillo hops, smoothed out with juicy bluberyy and vanilla, and just a slight amount of farminess that so often is overriding in a lot if Ethiopian naturals. As an espresso we get a lot more sweetness with strawberries, tropical fruit, blueberry and a really spectacular white chocolate body
We hope you can join us!
Till next time