Seasonal Release – Yirgacheffe Ethiopia
Our new seasonal release is from the world-renowned coffee region, Yirgacheffe, Ethiopia. This is a beautiful coffee, elegantly combining toffee sweetness, jasmine florals and apple, for a clean, sweet coffee.
Our seasonal label highlights a lovely customised Synesso espresso machine, beautifully captured by Toowoomba based photgrapher Matt Hickey, who teaches and captures architectural, portraits and events. matt-hickey.com
Our new seasonal release is from the world-renowned coffee region, Yirgacheffe, Ethiopia. This is a beautiful coffee, elegantly combining toffee sweetness, jasmine florals and apple, for a clean, sweet coffee.
Our seasonal label highlights a lovely customised Synesso espresso machine, beautifully captured by Toowoomba based photgrapher Matt Hickey, who teaches and captures architectural, portraits and events. matt-hickey.com
Our new seasonal release is from the world-renowned coffee region, Yirgacheffe, Ethiopia. This is a beautiful coffee, elegantly combining toffee sweetness, jasmine florals and apple, for a clean, sweet coffee.
Our seasonal label highlights a lovely customised Synesso espresso machine, beautifully captured by Toowoomba based photgrapher Matt Hickey, who teaches and captures architectural, portraits and events. matt-hickey.com
In The Cup
toffee, jasmine & apple
Suitable for
ESPRESSO
STOVETOP
PLUNGER
AEROPRESS
Espresso Blend Description
Our new seasonal release is from the world-renowned coffee region, Yirgacheffe, Ethiopia.
Yirgacheffe coffee typically features a beautiful backbone of sweetness from toffee and soft nuts like almond, with floral and citrus overtones.
This coffee is no different, elegantly combining toffee sweetness, jasmine florals and apple, for a clean, sweet coffee.
This coffee comes from the Chelchele washing station, Kochere district in the Yirgacheffe region. Coffees in Ethiopia are typically grown on very small plots by farmers, who also grow other crops. Most smallholders deliver their coffee in cherry to the washing station for sorting, weighing and processing.
Coffee Breakdown
Origin: Ethiopia
Region: Kochere, Yirgacheffe
Variety: Heirloom Ethiopian
Altitude: 1,900m-2,400m above sea level
Method: Natural
Espresso Recipe
DOSE - 22g
YIELD - 40g
TIME - 26s
TEMP - 94.5°C
RATIO - 1:1.82
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.