Gold Bean Coffee – Ethiopia – “FRUITY”

Description

Gold Bean Coffee – Ethiopia these are traditional ancient Ethiopian varieties that grow under enset trees at an altitude of 2000 m.n.m in the Gede region of Ethiopia. Harvesting takes place from October, the grain with parchment pulp is dried on raised African beds and then peeled. Coffee prepared in espresso is very well structured with a strong body and pleasant acidity. Its sweetness is reminiscent of ripe watermelon with peach and the aftertaste has interesting hints of hibiscus.

Awards: Winner of 2 stars at the Great Taste Awards 2018 in the espresso category and 1 star at the Great Taste 2019 in the filter category. Winner of 2 stars at the Great Taste Awards 2020 in the espresso category.

Origin: Ethiopia is a coffee of origin, originating from farms in the town of Yirga Chef in the Gede region. It grows in 2000 m.n.m.,. The coffees from Zlaté Zrnko are selected by quality experts and tasters, which is why we obtain the most interesting coffees from exceptional coffee countries and regions. Farmers are paid more for such exceptional quality than is usual through Fairtrade.

Processing: dry method

Roasting: level 2, espresso roasting curve (1 – light, 2 light / medium, 3 – medium, 4 – medium, 5 – medium / dark, 6 – dark)

Use: espresso, moka pot, filter

Grinding: medium / medium hard beans

Our experience: Gold Bean Coffee – Ethiopia is one of the highest quality fruit coffees in the world, with rich and very pleasant fruitiness. Also suitable for alternative preparations.

Good advice: The best way to enjoy every coffee is to grind it properly. Ethiopian coffee requires medium-fine grinding, on a scale of 1 to 10 (1 finest, 10 coarsest) about grade 3-4, depending on the type of grinder and its wear. In espresso machines, we recommend setting the grinder to the finest grind and only if the coffee flows slowly use a coarser grind. It is best to enjoy freshly roasted coffee beans – preferably 2 weeks to two months after roasting (depending on the storage of raw and roasted coffee, when storing raw coffee in a vacuum from the farm to the roaster and proper packaging after roasting, even roasted coffee can maintain freshness for several months). You can find more about proper coffee preparation on our Coffee Advice page.

Taste profile:

Fruitiness: ●●●

Sweetness: ●● ○

Bitterness: ○○○

Aroma: ●●●

Body: ● ○○

Aftertaste: ●● ○

Caffeine: ● ○○