ethiopia + kenya coffee
TCR55 Keeth
by the coffee roaster · sydney, 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 from the coffee roaster, sourced from yirgacheffe, ethiopia and kenya. yirgacheffe is one of ethiopia's most distinct growing regions, known for producing coffees with bright citrus and floral character. this cup delivers lemon, grapefruit, and citrus zest alongside jasmine and broader floral tones. the medium-dark roast adds some body and structure without burying those lighter aromatic qualities. it suits brew methods that highlight clarity and acidity, such as pour over or aeropress, where the citrus and floral notes can come through cleanly without being muted by excessive heat or immersion time.
common questions
What does TCR55 Keeth taste like?
tcr55 keeth leads with lemon, grapefruit, and citrus zest, supported by jasmine and general floral notes. the medium-dark roast gives it more body than a light roast while keeping those citrus and floral qualities present.
How is TCR55 Keeth grown and processed?
this coffee comes from yirgacheffe, a region in ethiopia recognised for producing distinctly floral and citrus-forward coffees, with kenya also listed as a contributing origin. no specific processing method is stated beyond these origin details.
How should I brew TCR55 Keeth?
a pour over or aeropress works well here, as both methods preserve the brightness and clarity needed to bring out the lemon, grapefruit, and jasmine notes. avoid very high water temperatures, around 90 to 93 degrees celsius keeps a medium-dark roast balanced without turning bitter.
about the coffee roaster
the thing about the coffee roaster on botany road is how the beans tell their story before you even walk through the door. that sweet, caramelized scent drifts down the alexandria street, pulling you in from blocks away. inside, the hiss of steam and gentle rumble of machinery creates this rhythm that feels intentional, unhurried. their 4.7-star rating across 361 google reviews isn't an accident. regulars know the difference between coffee that's rushed and coffee that's cared for, and this place delivers the latter every single time. the baristas here understand extraction timing, water temperature, grind consistency. all the technical stuff that separates good independents from corporate mediocrity. what keeps people coming back isn't just the skill though. it's how they treat coffee like it matters, like each cup deserves attention. the ceramic feels warm in your hands, the crema holds its structure, and you can taste the difference that small-batch roasting makes. alexandria locals have claimed this spot for good reason.
all coffee from the coffee roastersydney, australia
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