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tropical breeze, ethiopia coffee from 3c roastery - 92 phan kế bính

ethiopia coffee

TROPICAL BREEZE

by 3c roastery - 92 phan kế bính · hanoi, vietnam

you'll taste lemon before grapefruit. this is tropical breeze, a honey ethiopia from 3c roastery - 92 phan kế bính.

lemongrapefruitcitrus zesttropical fruitblack teatea-likehoneyhoneycomb
₫3,500buy from 3c roastery - 92 phan kế bính

the bean

origin
ethiopia
region
yirgacheffe
process
honey
status
in stock
tropical breeze is a honey-processed ethiopian coffee from yirgacheffe, roasted by 3c roastery. honey processing leaves some fruit mucilage on the bean during drying, which pulls through sweetness and body alongside yirgacheffe's natural brightness. expect lemon, grapefruit, and citrus zest up front, supported by tropical fruit and honeycomb sweetness, with a tea-like, black tea finish that keeps things clean. because honey processing adds body without heaviness, this coffee suits pour over or filter methods that let the citrus clarity and tea-like delicacy come through. grind medium-fine and use water around 93c for a balanced, fruit-forward cup.

common questions

What does TROPICAL BREEZE taste like?

it leads with lemon, grapefruit, and citrus zest, then moves into tropical fruit and honeycomb sweetness, finishing with a clean, tea-like quality reminiscent of black tea.

How is TROPICAL BREEZE grown and processed?

it comes from yirgacheffe, ethiopia, and is honey-processed, meaning the coffee cherry skin is removed but some of the fruit mucilage is left on the bean while it dries, adding sweetness and body to the cup.

How should I brew TROPICAL BREEZE?

filter or pour over methods work well here, as they highlight the citrus brightness and tea-like finish that honey-processed yirgacheffe coffees are known for.

about 3c roastery - 92 phan kế bính

your first sip tells you everything about 3c roastery's commitment to vietnamese coffee. they work exclusively with da lat highland arabica, and the difference hits immediately, clean brightness that cuts through hanoi's humid morning air. the beans crack with authority during roasting, filling their phan kế bính shop with smoke that smells like caramel and toasted nuts. each cup carries the mineral-rich soil of the central highlands, proof that vietnamese arabica deserves serious attention beyond the typical robusta exports.

all coffee from 3c roastery - 92 phan kế bính

hanoi, vietnam

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