Espresso Recipe | Ethiopia Beshasha

Recipe

This washed Ethiopia is super round and sweet. In this recipe we use an open ratio to balance it as much as possible. It stands out for its bright and juicy citric acidity, a very silky body and an aftertaste of black tea, we also find sweet flavors of milk chocolate, toffee and honey.

  • In: 17 g
  • Out: 45 g
  • Time: 30-32 sec.

Recipe based on results with la marzocco linea mini and mazzer Kony E grinder.


The Coffee

Mustefa Abakeno is a smallholder with 18 hectares of land near Agaro in the Jimma Zone of Western Ethiopia. In his farm, he has a small disc pulper that he uses to wash-process half of his coffee; the other half is dried as a natural. This lot is a washed coffee but due to the lack of water in the area and limited space to ferment the coffee, Mustefa ferments the pulped coffee for a short period of 8 hours before moving it to his drying beds for 13-16 days. The result is something like a light honey.

Leave us 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, let us know your feedback.

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