In this post, we bring you a new espresso recipe to brew a delicious cup with sweet and floral flavours. Our newly washed Etiopía Bikilka give a well-balanced cup with pleasant acidity, sweetness and floral notes with lemonade, chocolate and apricot-tasting notes.
The recipe
- Dose: 18.5 g
- Yield: 43 g
- Temperature: 94ºC
- Time: 28-30 seconds
- Ratio: 1:2.3
TDS: 9.09% with a total extraction of 21.13%
Recipe using La Marzocco Linea PB ABR y Victoria Arduino Mythos One grinder.
The coffee
The cooperative that produces this coffee is located in Jimma Town. It was established to support smallholder farmers in the region, providing training and technical assistance on sustainable practices. It also offers financial help, marketing guidance and export services. The Union encourages environmental conservation and practices that promote water conservation and biodiversity. The members now create organic fertilizers using animal manure and cherry pulp. Its presence has increased coffee quality and found an international market for smaller cooperatives.
We hope you love it. We will see you soon.
Leave your comments
We’ve created this recipe to help you improve your experience enjoying our beans, but remember that coffee is not an exact science, so we invite you to experiment yourself and, if you feel like it, let us know your feedback.
Discover more recipes , news, and practical advice on how to enjoy speciality coffee and chocolate bean-to-bar.