Espresso Reserve

Ethiopia Konga Amber, CM Lot 2721

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Mandarin, yellow peach, pineapple and toffee
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COFFEE PROFILE

This amber profile works particularly well as an espresso coffee. The peach and tart pineapple qualities hit you upfront with the sugary toffed citrus more towards the finish.

TASTES LIKE Mandarin, yellow peach, pineapple and toffee
ROAST Espresso
COMPONENTS Ethiopia Konga CM Amber Lot 2721

SOURCING

You can find CM Selection coffees in Washed and Natural processes and involve the careful control of specific yeasts during fermentation to create particular flavour experiences.

PRODUCER Primrose
REGION Konga, Yirgacheffe
VARIETAL Heirloom
PROCESS CM Washed
ALTITUDE 1850-2000masl
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Origin

Konga Yirgacheffe, Ethiopia

The Carbonic Maceration (CM) process was first introduced to the coffee world by Sasa Sestic during the 2015 World Barista Championship in Seattle. For lot 2718, they applied a short Carbonic Maceration in tanks as whole cherries between 48-72 hours. This Maceration was done at warm temperatures enhancing yellow fruit qualities before being pulped and moved to dry beds and stacked thick to slow down drying times and bring thicker texture to this washed Ethiopian.

BREW GUIDE

How to get the best tasting cup

AGE BEST USED 14 - 24 days after roast
DOSE 20g
EXTRACTION 41g (two shots)
EXTRACTION TIME 26 seconds
TEMPERATURE 93.5°C
FREEZE DATE 18 - 20 days after roast