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tcr55 keeth, ethiopia + kenya coffee from the coffee roaster

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
$17.50buy from the coffee roaster

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

you're on anthony street in west end, which is the kind of block that rewards slowing down. the coffee roaster sits at number seven, and if you've spent any time in this part of brisbane you'll know west end doesn't really do pretence. that suits this place. roasting in-house means what ends up in your cup hasn't traveled far from source to finish, and the regulars here have clearly noticed, coming back with the consistency of people who've stopped looking elsewhere. there's something grounding about a roaster operating at this scale in a neighbourhood that still has its edges intact. mid-morning on anthony street, flat white in hand, is a reasonable argument for the whole operation.

all coffee from the coffee roaster

brisbane, australia

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