This coffee is a bomb of aromas, very sweet and with a super silky body. This recipe balances it, maintaining that body, and achieving a sweet espresso where we find flavors of strawberry, blueberry and with a lactic point that reminds me of a mango yogurt.
I love it!
- In: 18 g
- Out: 40 g (divided in two espressos)
- Time: 30 sec aprox.
Recipe based on results with la marzocco linea mini and mazzer Kony E grinder.
This Aeropress recipe works very well with Ethiopian coffees, and I personally like it especially with natural ones. We get a sweet, balanced and silky drink, with a very juicy bright acidity, where we find fruity and chocolate flavors.
- Dose: 13 g (medium grind. 25 clicks with Comandante c40)
- Water: 200 g at 88°C
* Technique: We will make fast pours (less than 10 “) and we will place the plunger after each one of them to generate a vacuum so that the water does nót leak.
- Bloom 50g (agitate)
- @30s up to 200g
- @1:30 star pressing
- @2:00 total brew time.
Recipe based on results with Aeropress, comandante c40 grinder and 80ppm water.
Located in the Gedeo, Banko Dadatu is one of the finest coffee producing areas within Gedeb Woreda. Mitiku Alemayehu built his wet mill in 2019 with the hope of purchasing exclusively red cherries from the nearby farmers in the Banko Dadatu village. Mitiku is native of the Gedeb town. He started his journey in the coffee industry 12 years ago and still describes it as a success built on strong foundation of relationships with the community.
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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, let us know your feedback.
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