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Raspberry Candy

ESPRESSO BLEND

Inspired by Sasa Sestic’s winning milk based coffee in the 2015 World Barista Championships, Raspberry Candy pushes the boundaries and offers a unique sensory experience with an intense aroma, sweet berry notes and a rich creamy texture.

Flavour profile

Raspberry
Red Fruits
Bright Acidity

Flavour
Body
Aroma
Quality score
90+

Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80+ points is considered specialty coffee.

Clear
Category:
Ethiopia (80%)

FARM/MILL Areka
REGION Yirgacheffe
VARIETAL Mixed Heirloom
PROCESS Natural
ALTITUDE 2000m

Ethiopia (20%)

FARM/MILL Leku
REGION Yirgacheffe
VARIETAL Mixed Heirloom
PROCESS Washed
ALTITUDE 2000m

SUGGESTED START RECIPE:
20g in, 43g out, 25ses

Brew Guide

METHOD
Espresso: 10-40 days post roast
DOSE
20–21g
EXTRACTION VOLUME
39–42g
EXTRACTION TIME
20–30s
TEMPERATURE
94°C