Ethiopia Hamasho Coffee Cherry Co-Fermentation
About the coffee from Takuya, Kurasu’s Head Roaster:
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“Experience the best of both worlds with our Ethiopian coffee, like a perfect blend of Washed and Honey processed beans.
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With the clean citrus notes reminiscent of a Washed coffee and a lingering hint of red tea, you’ll also savor the fruity sweetness akin to a Honey processed coffee.
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This unique flavor profile is a testament to the exceptional Ethiopian soil, combined with the high-quality harvesting and processing standards.”
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Why We Like It and Resting Time:
This is a very interesting presentation of an Ethiopian coffee that we believe you will enjoy a ton. In cup we find the structured acidity that a washed coffee has with bumped up sweetness from a natural or honey processed coffee. This is a fun presentation of the classic Ethiopian profile you might be accustomed to but with additional dynamics from the processing. We really enjoy this coffee on pour over and recommend you brew with lower flow rates to maximize the sweetness. We recommend you rest this coffee for at least 2 weeks before brewing!Â
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