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Ethiopia Sidamo Twakok G1 衣索比亞 西達摩 桃子甜心/桃可可 G1

Quantity: 225g

Lemon Zest, Peach Fudge, Bergamot, Frangipani, Earl Grey, Grapefruit, frangipani

Variety 原生種 Heirloom
Processing Washed
Region Sidamo 
Altitude 2000 masl
Roast Level Light Roast

About this coffee :


Twakok 在衣索比亞的原文是 Tafac Kok。Tafac是甜蜜的意思,Kok則是水蜜桃,於杯測時驚豔於它的獨特調性命名特命名為 Twakok,中文譯名為桃可可,恰如其分的說明其酸甜細膩的蜜桃風味。


Twakok” comes from the words “tafac,” which means “sweet” and “kok,” which means “peach.” Southern Ethiopia coffees like this one are largely produced from distinctive traditional Ethiopian varieties of Arabica long grown in the region。

Whole ripe cherries are hand sorted for unripe and overripe by the farmers before they go into production. They are pulped by a disk pulper and graded in the pulper by density: The parchment is then fermented under water for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. It's then soaked 12-24 hrs in fresh, clean water before it’s moved to the drying tables

Skin drying the first hours under shade. The parchments are dried in the sun for about 10-12 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.

The dry fragrance is lemon peel, peach gum, bergamot, frangipani and earl grey tea. The entrance is sweet and full of peach juice, peach black tea, and then emerges the fragrance of lemon peel, grapefruit, bergamot and plumeria. The aftertaste has the fragrance of Earl Grey tea. The peach and sweet floral fragrance are intertwined and stretched, and the lines are bright and rich and changeable.

Brewing Recipe : 

Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 7th of July  七月七號