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Ghostbird Coffee

Ethiopia Sidamo

Preparation
Quantity

Floral. Berries. Honeysuckle.

Variety Heirloom
Processing
Natural
Region Oromia 
Altitude 1800-2200masl
Roast Level Medium Roast
Tasting Notes Strawberry Aroma, Black Tea Sweetness, Juicy Body, Lingering Finish

About this coffee :

The Sidamo region of Ethiopia is within the Yirgacheffe region, so the taste profiles tend to be similar, especially in the washed coffees. But this is a natural (dry-processed) Sidamo that tends to have red berry flavours and sometimes lemon, milk chocolate, or tea-like characteristics.

This one was grown near the village of Aleta Wendo just south of Sidamo, and it is a real prize. No earthiness or astringency, but a lot of milk chocolate and a lot of fruit (namely strawberry).

You’ll find an interesting coffee with a medium body, a sweet floral beginning, classic berries fruitiness with honeysuckle sweetness, medium acidity, and a clean lingering finish. Great coffee that suit’s our hot weather, sweet enough that you can drink it hot or iced, clean aftertaste, well processed, well sorted -- we are really happy with this find.

Brewing Recipe : 

Espresso
Brewing ratio 1 : 1.8
Ground coffee 18g
Espresso output 33g
Brew time 28 - 35 seconds

We normally use a 7oz cup, double shot for all our coffees.
*for best results use non-homogenized/fresh milk

Filter
Brewing ratio 1 : 15
Ground coffee 18g
Total water 280ml
Water temperature 93ºc
Brew time 2 minutes
Roast Date 28th of November

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