FLAVOR PROFILE

As a medium-light roast, this coffee produces a sweet, balanced cup with notes strawberry and chocolate.  Using a scale of 0-10, the cup profile has higher sweetness (7), moderate acidity (5), medium body (5), and no bitterness.  

As a medium-dark roast, this coffee produces a rich and flavorful cup of coffee with notes of dark chocolate, caramelized sugars, and the occasional hint of cinnamon.  Using a scale of 0-10, the cup profile has moderate sweetness (5-7), lower acidity (1-2), a heavy body (7), and little to no  bitterness (0-1).  

RECOMMENDED BREWING METHODS

As a medium-light roast, this coffee is versatile and is great brewed as filter/drip, immersion, cold brew, but is not one we enjoy as espresso.  As a lighter roasted coffee, we recommend starting with a water temperature no lower than 200F as lighter roasts are more prone to under extraction.  If the coffee tastes sour, 1) grind finer, 2) gradually increase the water temperature, and/or 3) decrease the amount of ground coffee or water used to increase the extraction.  If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used.  For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences.  For espresso, we would recommend using a higher water temperature (e.g., 203F) if your machine allows and starting with a 1:3 ratio (e.g., 18 grams of coffee to 54 grams of coffee in the cup), but incrementally try longer ratios of 1:4 and 1:5, etc. until you find the balance of flavors you prefer.  The longer ratio will allow the coffee to properly extract and reduce any unwanted sourness, but will come at the cost of reduced body, which we do not prefer.

As a medium-dark roast, this coffee is versatile and is great brewed as filter/drip, immersion, cold brew, and espresso.  As a darker roasted coffee, we recommend starting with a water temperature of 197-200F as darker roasts are more prone to over extraction.  If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used.  For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences.  For espresso, we recommend starting with a 1:2 ratio but experimenting with a slightly smaller (1:1.5) and larger ratios (1:2.5).  Our preference for this coffee as straight espresso is a ratio of 20 grams of coffee in with a yield of 35 grams of espresso out in the cup.  

ABOUT THIS COFFEE 

This coffee was decaffeinated in Canada using the Swiss Water Decaffeination Process. 

Producers: Single Farmer Estate: Kossa Geshe

Continent: Africa

Country: Ethiopia

Region: Limmu Kossa District

Altitude: 1800 MASL

Variety:74110, 74112, 74140, 74165

Processing: Natural; Swiss Water Decaf

Green Coffee Certifications: None

Harvest Period: Fall  2022 – Spring 2023

Transparency

Want to learn more about this coffee and the producers who make it possible?  Want to learn more about the prices we paid for this coffee?  We paid $9.39 per pound for the green coffee.  Our goal is to create more transparency about our purchasing decisions so that you can make as informed a buying decision as possible.  Click on the following link from the importer we purchase this coffee from, Crop to Cup Importers/Showroom Coffee, to learn more about this coffee and the producers who make it possible: