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cà phê arabica ethiopia yirgacheffe g2 – washed, ethiopia coffee from 3c roastery - 66 vũ phạm hàm

ethiopia coffee

CÀ PHÊ ARABICA ETHIOPIA YIRGACHEFFE G2 – WASHED

by 3c roastery - 66 vũ phạm hàm · hanoi, vietnam

this is cà phê arabica ethiopia yirgacheffe g2 – washed, a washed ethiopia from 3c roastery - 66 vũ phạm hàm.

₫2,400buy from 3c roastery - 66 vũ phạm hàm

the bean

origin
ethiopia
region
yirgacheffe
process
washed
status
in stock
this is a grade 2 arabica from yirgacheffe, ethiopia, roasted by 3c roastery in hanoi. yirgacheffe is one of ethiopia's most recognized growing regions, known for producing distinctly floral and citrus-forward arabica. the washed process removes the fruit before drying, which tends to produce a cleaner, brighter cup with clearer acidity. because the provided facts do not include specific tasting notes or roast level, brew it with pour-over or drip to highlight the clarity that washed processing delivers. grind medium-fine, use water around 90-93°c, and aim for a 1:15 coffee-to-water ratio as a starting point.

common questions

What does CÀ PHÊ ARABICA ETHIOPIA YIRGACHEFFE G2 – WASHED taste like?

no specific tasting notes were provided for this coffee, but washed yirgacheffe arabicas are widely associated with bright acidity and clean, floral or citrus character due to the region and processing method. the grade 2 designation indicates some natural variation in the green beans, which can add subtle complexity.

How is CÀ PHÊ ARABICA ETHIOPIA YIRGACHEFFE G2 – WASHED grown and processed?

the coffee is arabica grown in the yirgacheffe region of ethiopia, one of the country's high-altitude producing areas. it is processed using the washed method, meaning the fruit is removed from the bean before drying, resulting in a cleaner, more defined cup profile.

How should I brew CÀ PHÊ ARABICA ETHIOPIA YIRGACHEFFE G2 – WASHED?

pour-over or drip brewing suits washed ethiopian arabicas well, as these methods preserve the clarity and brightness the process produces. use a medium-fine grind, water between 90-93°c, and a 1:15 coffee-to-water ratio as a baseline, adjusting to taste.

about 3c roastery - 66 vũ phạm hàm

your hands wrap around 3c's ceramic cups while the scent of da lat highland arabica fills the narrow hanoi space on vũ phạm hàm. the roasters here understand vietnamese beans like few others do, coaxing bright citrus notes from highland cherries that most people overlook. steam rises from your cup in gentle spirals. this isn't tourist coffee. this is what happens when local knowledge meets beans that deserve better than instant packets.

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