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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.

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  • Flavour profile

    Raspberry
    Red Fruits
    Bright Acidity

    Flavour
    Body
    Aroma
  • Quality score

    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.

  • Brew guide
    METHOD
    Espresso: 10-40 days post roast
    DOSE
    20–21g
    EXTRACTION VOLUME
    39–42g
    EXTRACTION TIME
    20–30s
    TEMPERATURE
    94°C
  • Origin
    • Ethiopia (70%)

      FARM/MILL Purple
      REGION Yirgacheffe
      VARIETAL Mixed Heirloom
      PROCESS Natural
      ALTITUDE 1950-2300m

    • Ethiopia (30%)

      FARM/MILL Nansebo
      REGION Sidamo
      VARIETAL Mixed Heirloom
      PROCESS Washed
      ALTITUDE 2000m