Ethiopia Espresso “Mocha Ethiopia”
Only Sidamo and Yirgacheffe in a mixture promise great things.
The roasting pattern is correspondingly two-tone. The crema is nice and even and medium brown.
This special espresso has a slight acidity with a spicy note and a hint of fruit (strawberry, some apricot), with some dark chocolate remaining in the finish.
The province with the Sidamo growing region is in the south of the country. This region became known in 2007 because of a legal dispute between Starbucks and Ethiopian coffee farmers. The coffee farmers wanted to register the Sidamo, Yirgacheffe and Harrar regions as trade names. Starbucks has taken this project to court. As a result of an impending loss of reputation, Starbucks signed a sales and marketing agreement in June 2007. Since then, the three Ethiopian coffee varieties Sidamo, Harar and Yirgacheffe have been recognized as trademarks.
Always store the espresso beans in the absence of oxygen! Best in our bag. This can be stored separately in a food storage container.
You can freeze ground espresso very well and take it out in portions.
You can also find a lot more information in our FAQ and in our coffee blog .
- fruity, chocolaty, spicy, see diameter
Method of preparation:
- Portafilter espresso machine
- Bialetti, espresso maker
- Turkish preparation, Ibrik
- Fully automatic
- Brewing temperature: 92°-94°
- Ethiopia, Sidamo & Yirgacheffe region
- Ethiopia Espresso 100% Arabica washed, grade 1
#Ethiopia Espresso Mocha Ethiopia