ethiopia + kenya coffee
TCR55 Keeth
by the coffee roaster · brisbane, australia
you'll taste lemon before grapefruit. this is tcr55 keeth, an ethiopia + kenya from the coffee roaster.
lemongrapefruitcitrus zestjasminefloral
the bean
- origin
- ethiopia + kenya
- region
- yirgacheffe
- roast
- medium-dark
- status
- in stock
tcr55 keeth is a medium-dark roast blending ethiopian and kenyan beans, with the ethiopian component sourced from yirgacheffe, a region known for producing distinctly floral and citrus-forward coffees. the cup leads with lemon and grapefruit, backed by citrus zest and a jasmine-like floral quality. the medium-dark roast adds enough body and structure to keep the brightness grounded without stripping it out. it suits filter methods that let those floral and citrus notes open up, such as pour-over or aeropress, though the added body means it also holds up reasonably well as an espresso if you prefer a shorter, more concentrated cup.
common questions
What does TCR55 Keeth taste like?
tcr55 keeth tastes of lemon, grapefruit, and citrus zest with a jasmine-like floral quality running through it. the medium-dark roast gives it enough body to feel substantial while keeping the brighter citrus and floral notes intact.
How is TCR55 Keeth grown and processed?
tcr55 keeth is a blend of beans from ethiopia and kenya, with the ethiopian portion coming from the yirgacheffe region. no specific processing method is listed beyond what the roast level and tasting notes suggest.
How should I brew TCR55 Keeth?
a filter method like pour-over or aeropress will highlight the lemon, grapefruit, and jasmine notes most clearly. the medium-dark roast also gives it enough body to work as espresso if you want a shorter, more concentrated serve.
about the coffee roaster
all coffee from the coffee roasterbrisbane, australia
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