About This Product
A medium-dark Ethiopian Yirgacheffe with a velvety body, honeyed sweetness, and a sweet tobacco edge.
How to Brew It
- Use a ratio of about 1:16 coffee to water (roughly 22g of coffee per 350ml of water) as a starting point, adjusting to taste.
- Grind fresh just before brewing — medium-coarse for drip or pour-over, coarse for French press, fine for espresso.
- Brew with water just off the boil (about 92–96°C / 200–205°F).
- Store beans in an airtight container away from light and heat; for best flavour, use within 2–3 weeks of the roast date.
Chef's Tip
Ethiopian coffees shine with lighter, more delicate brew methods — try a pour-over to let the honeyed notes stand out.
A guide from HQ Meats.
