ethiopia coffee
Espresso - Ethiopie - Uraga Carbo
by kb coffee roasters · paris, france
you'll taste jasmine before floral. this is espresso - ethiopie - uraga carbo, an anaerobic ethiopia from kb coffee roasters.
jasminefloral
the bean
- origin
- ethiopia
- region
- yirgacheffe
- process
- anaerobic
- status
- in stock
uraga carbo is an anaerobic-process espresso from the yirgacheffe region of ethiopia, roasted by kb coffee roasters. anaerobic fermentation, where the coffee cherry breaks down in a sealed, oxygen-free environment, tends to intensify and concentrate the natural aromatics of the bean. here that shows up as jasmine and broader floral notes. it's roasted and labeled for espresso, so pull it as a straight shot or short milk drink to keep those delicate floral characteristics clear. dial in on the finer end of your grind range and avoid overextraction, which can push the florals flat.
common questions
What does Espresso - Ethiopie - Uraga Carbo taste like?
this coffee leads with jasmine and floral characteristics, qualities that come through from both its ethiopian yirgacheffe origin and its anaerobic processing. expect a fragrant, aromatic cup rather than a heavily fruit-forward or chocolatey one.
How is Espresso - Ethiopie - Uraga Carbo grown and processed?
it comes from the uraga area within yirgacheffe, ethiopia, one of the country's most recognized coffee-growing regions. the coffee is processed anaerobically, meaning the cherries ferment in a sealed, low-oxygen environment before drying, which concentrates and transforms the bean's aromatic compounds.
How should I brew Espresso - Ethiopie - Uraga Carbo?
kb coffee roasters have roasted and positioned this as an espresso, so a standard espresso machine is the intended brew method. to preserve the jasmine and floral notes, avoid overextraction by keeping your brew ratio and shot time in check, and taste as you dial in rather than relying purely on numbers.
about kb coffee roasters
your first sip at kb coffee roasters tells you everything about their approach to french specialty coffee. the beans crack with precision in their 12th arrondissement roastery, releasing oils that smell like toasted hazelnuts and dark chocolate. founder kévin bourdais sources directly from ethiopia and colombia, but his real skill shows in the roasting. each cup carries that perfect balance between bright acidity and deep body. this is french coffee culture reimagined, one careful roast at a time.
all coffee from kb coffee roastersparis, france
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