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『500g』 ethiopia natural 深焼き, ethiopia coffee from foret coffee

ethiopia coffee

『500g』 ETHIOPIA NATURAL 深焼き

by foret coffee · nagano, japan

you'll taste caramel before milk chocolate. this is 『500g』 ethiopia natural 深焼き, a natural ethiopia from foret coffee.

caramelmilk chocolatedark chocolate
¥3,300buy from foret coffee

the bean

origin
ethiopia
region
yirgacheffe
process
natural
status
in stock
this is a 500g bag of dark-roasted ethiopian coffee from the yirgacheffe region, processed using the natural method, where the coffee cherry is dried whole before milling. the natural process and dark roast combine to produce a cup heavy on caramel, milk chocolate, and dark chocolate, with little of the brightness typical of lighter yirgacheffe offerings. the deep roast level suits brewing methods that hold up well to bold, full-bodied flavors, french press and espresso being practical choices. grind coarser for immersion brews, finer for espresso, and keep water temperature around 90 to 94 degrees celsius to avoid excess bitterness from the darker roast.

common questions

What does 『500g』 ETHIOPIA NATURAL 深焼き taste like?

this coffee tastes of caramel, milk chocolate, and dark chocolate. the natural processing and dark roast push it toward rich, sweet, and confection-like flavors rather than the floral or fruity tones often associated with yirgacheffe at lighter roast levels.

How is 『500g』 ETHIOPIA NATURAL 深焼き grown and processed?

the coffee comes from yirgacheffe, ethiopia, and is processed naturally, meaning the whole cherry is dried around the bean before hulling. this method contributes to the sweeter, heavier body that carries through even after dark roasting.

How should I brew 『500g』 ETHIOPIA NATURAL 深焼き?

the dark roast suits french press, moka pot, or espresso, all of which complement its full body and chocolate-forward profile. keep brew water between 90 and 94 degrees celsius to balance extraction without pulling harsh or bitter flavors from the darker roast.

about foret coffee

your stop on the walk to zenkoji temple, foret coffee roasts in-house and rotates through five or six single-origin beans on any given day. the range is real: you might pick something juicy and light one visit, or go for a darker roast that leans into bittersweet notes the next. they do a house blend too. the warm wood shopfront sits against a grey apartment building on nagano's central street, and inside, colorful illustrations cover the walls. grab a drip, an espresso tonic, and maybe a slice of far breton.

all coffee from foret coffee

nagano, japan

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