Candied lemon, lychee syrup & dark chocolate
Yirgacheffe, Gedeo Zone
1900 - 2100m
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Birhanmeskel Aberra is the manager of the Ajere mill in Yirgacheffe, which serves 650 family farms in the region. There, they treat the coffee with the kind of attention you’d dote on your youngest child (sorry, middle children). The coffee is fermented for 36-48 hours & sun dried on raised beds for 12-15 days. During drying, extra care is taken. The parchment is raked constantly for consistent drying, covered for protection from midday heat & covered again at night to protect from rainfall & moisture. Brew up a cup & enjoy these well-tended beans grown by families in Gedeo.
ESPECIALLY TASTY AS
FAM roast (Our acronym thingy for ‘For All Methods’) is how we roll, meaning you can use any coffee from Single O for any brewing method, ranging from your filter through to your espresso, unless from time to time when we recommend something specifically for espresso only or for filter only, and we’ll let you know.
For the espresso dial inners out there (Luv yas!)
|TIME: 25 seconds|
N.B. Our espresso recipes are created on commercial equipment with 20g baskets. If you’re using a smaller or larger basket at home simply use the ratio of Dose:Yield to determine a starting point for your home brews. e.g. a recipe with a 20g dose and a 40g yield is a ratio of 1:2. If you’re using a 15g dose you can scale your recipe down to the 1:2 ratio for a 30g yield. Questions? email@example.com