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淺焙｜衣索比亞 西達馬 桃子甜心 桃可可 水洗 ethiopia sidama twakok, ethiopia coffee from gazecafe

ethiopia coffee

淺焙｜衣索比亞 西達馬 桃子甜心 桃可可 水洗 Ethiopia Sidama Twakok

by gazecafe · taipei, taiwan

you'll taste lemon before stone fruit. this is 淺焙｜衣索比亞 西達馬 桃子甜心 桃可可 水洗 ethiopia sidama twakok, a honey ethiopia from gazecafe.

lemonstone fruitpeachbrown sugarhoneyhoneycomb
$2.75buy from gazecafe

the bean

origin
ethiopia
process
honey
roast
light
status
in stock
this is a light-roast honey-processed coffee from the sidama region of ethiopia, sourced and roasted by gazecafe. honey processing leaves some fruit mucilage on the bean during drying, which tends to amplify sweetness and body compared to a fully washed coffee. in the cup expect bright lemon acidity alongside stone fruit and peach, sweetened by brown sugar, honey, and honeycomb tones. because the roast is light, filter brewing methods, pour-over or aeropress with water around 90-93°c, will preserve the delicate fruit and floral character best. grind medium-fine and brew slowly to let the sweetness develop fully.

common questions

What does 淺焙｜衣索比亞 西達馬 桃子甜心 桃可可 水洗 Ethiopia Sidama Twakok taste like?

expect lemon brightness up front, followed by stone fruit and peach in the mid-palate, with brown sugar, honey, and honeycomb providing a lingering sweetness on the finish. the honey process contributes an added layer of fruit-forward sweetness that distinguishes it from a typical washed ethiopia.

How is 淺焙｜衣索比亞 西達馬 桃子甜心 桃可可 水洗 Ethiopia Sidama Twakok grown and processed?

this coffee comes from the sidama region of ethiopia and is processed using the honey method, meaning some fruit mucilage is left on the bean during the drying stage. sidama is a well-established coffee-growing region in southern ethiopia known for producing coffees with pronounced fruit and floral characteristics.

How should I brew 淺焙｜衣索比亞 西達馬 桃子甜心 桃可可 水洗 Ethiopia Sidama Twakok?

as a light roast, this coffee suits filter methods such as pour-over or aeropress, which highlight its bright lemon acidity and peach-like sweetness. use water around 90-93°c with a medium-fine grind and a slow, controlled pour to avoid under-extraction and preserve the honey and stone fruit notes.

about gazecafe

the flat white here pulls shots that actually have character. not the kind of coffee you find at chain spots scattered throughout taipei. you're in wanhua district, where guangzhou street runs through neighborhoods that feel more lived-in than polished. gazelatte draws people who care about what's in their cup, and they keep coming back for reasons that go deeper than convenience. the beans get attention here. real attention. not the kind of place that throws around fancy origin names they can't back up, but somewhere that knows what good coffee should taste like. the space fills with people who understand the difference between decent coffee and coffee worth making a trip for. order the americano if you want to taste what they're actually doing with their roast.

all coffee from gazecafe

taipei, taiwan

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