(Region) Ethiopia, NinetyPlus Project Coffee
(Altitude) Unknown
(Cultivar) Heirloom Ethiopia Cultivars
(Processing Method) Full Natural
(Roast) 432f
This is one of the highest scoring Ethiopian coffees Compass Coffee has ever had the privilege to offer. Upon grinding the coffee you’ll experience a torrent of tropical fruit in the aroma. Pineapple, mango, banana and kiwi with sweet chocolate in the finish.
Chemex:
- 31g coffee, 8 days post-roast
- grind “Kosher salt”
- 195f water
- 40g water for bloom, pause 45 seconds
- 310g water for first pour (350g total, 1:30 total time)
- pause until 2:00
- 2:00-2:30 bring to full volume, 575g
- at 3:30 remove filter (and any remaining liquid)
Espresso:
Best results achieved when beans are 9-12 days post-roast
- Chocolate, banana and pomegranate:
- 19g dose
- 32g yield
- 200f
- 28 secs
Pineapple, grape, tart apple, watermelon:
- 17.5g dose
- 28g yield
- 199.5f
- 24 secs
