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ethiopia - organic natural, ethiopia coffee from back yard coffee

ethiopia coffee

ETHIOPIA - Organic Natural

by back yard coffee · ditchling, uk

this is ethiopia - organic natural, a natural ethiopia from back yard coffee.

£11.25buy from back yard coffee

the bean

origin
ethiopia
process
natural
status
in stock
this is an organic natural-process coffee from ethiopia, roasted by back yard coffee. the natural process means the coffee cherries are dried whole, which typically produces fruit-forward, full-bodied cups with pronounced sweetness. beyond its ethiopian origin and organic certification, specific tasting notes, roast level, and recommended brew methods were not supplied, so the best approach is to start with a method that suits medium-to-light naturals, such as a pour over or french press, and adjust grind and ratio to taste.

common questions

What does ETHIOPIA - Organic Natural taste like?

specific tasting notes were not provided for this coffee. natural-process ethiopian coffees generally lean fruit-forward and sweet, but you should check the roaster's current bag or website for exact flavor descriptors.

How is ETHIOPIA - Organic Natural grown and processed?

it is organically grown in ethiopia and processed using the natural method, meaning the whole coffee cherry is dried around the seed before milling, which tends to add body and fruity sweetness to the cup.

How should I brew ETHIOPIA - Organic Natural?

no specific brew recommendations were supplied, but natural-process ethiopian coffees generally perform well as a pour over or french press. start with a medium-coarse grind and a water temperature around 90, 93 degrees celsius, then adjust to your taste.

about back yard coffee

ditchling sits in the east sussex countryside with the south downs pressing close, not the kind of place you'd expect a serious roasting operation to take root. but back yard coffee, out on ditchling common at the sm tidy industrial estate, has built exactly that. the setting is unglamorous in the way working roasteries tend to be, unit m in a cluster of industrial buildings, and that's fine because the coffee is the point. the people who come back regularly do so with some conviction, which in a small village carries more weight than it might elsewhere. if you're heading out from hassocks or cutting across the common, it's worth timing your visit around a fresh batch rather than treating it as an afterthought.

all coffee from back yard coffee

ditchling, uk

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