-
Region
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Jimma (Ethiopia), Tolima (Colombia)
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Altitude
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2000, 1800-1950m above sea level
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Varietals
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Gibirinna 74110, Caturra, Typica, Castillo, and V.Colombia
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Process
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Body
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Full
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Acidity
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Low
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Tasting notes
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Dark chocolate, cookie
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Roast style
Sweet Tooth
Espresso BlendDesigned to be drunk alongside your favourite pastry. Served black, it tastes like 70% chocolate. With milk, it reminds us of dark chocolate and juicy raspberry.
Created originally to pair Flour and Stone pastries, Sweet Tooth has a rich body and low acidity.
Current blend components
Ethiopia Mohammed Abu Nura
Jabanto in Gomma District, Jimma
Natural Process; Gibirinna 74110
Country grade: Unknown ?
Colombia Los Rosales
~50 Smallholders in Nariño
Washed Process; Caturra, Typica, Castillo, V.Colombia
Country grade: Excelso (Colombia) ?
Importer grade: A (Caravela) ?
Sourcing and ingredients
100% Gibirinna 74110, Caturra, Typica, Castillo, and V.Colombia coffee beans, roasted by us on Gadigal land / Sydney.
Packaging
Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box
Brewing this coffee
We recommend brewing this coffee 10–42 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.
1:2.2
dose:yield
ratio
To brew on espresso, we recommend using 22g of beans (dose) to get 48g of espresso out (yield), during 26-32 seconds.
g dose
g yield
1:14.3
beans:water
ratio
To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water
g beans
g water
1:12
beans:water
ratio
To brew as cold brew we recommend using a 1:12 ratio of beans:water
g beans
g water
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