Ethiopian Coffee, Dried Leaves – Woods Roastery 250g | Uraga

Ethiopian Coffee Leaves - Woods Roastery 250g

Ethiopian specialty coffee from the Guji region, offered by Woods Roastery, boasts a fruity character and a distinct sweetness reminiscent of sugarcane. Processed using the dry method, the coffee has a medium body suitable for both drip coffee and espresso.

Its Ethiopian origin and dried processing give it an aromatic and fruity character, with a balance of sweetness and acidity. It can be filtered for a relatively clear and light cup, or brewed with espresso for a more intense fruity flavor.

Product details

• Roastery: Woods
• Crop name: Uraga (leaves)
• Country of origin of coffee: Ethiopia
• Region: Awraka, Qoji
• Breed: Hirlom – Traditional Ethiopian Breeds
• Treatment: Dried – Natural
• Altitude: 2200 meters
• Suggestions: Fruity and sugarcane
• Texture: Medium
• Net weight: 250g
• Suggested use: Drip coffee and espresso
• Product condition: Whole roasted coffee beans

Why choose Awraqah coffee?

Ideal for those who prefer Ethiopian coffee with its fruity character and pronounced sweetness, and want a versatile brew suitable for both filter and espresso. Its medium body makes it a well-balanced choice for everyday brewing.

Suggested preparation method

V60 Hot:

• Use 18–20g of coffee.
• Use 260g of water at a temperature of 93 degrees Celsius.
• Start by moistening the coffee using 40g of water for 30 seconds.
• Complete the pouring gradually over a total time of approximately 3–4 minutes.

V60 Cool:

• Use 20–25g of coffee.
• Put 180g of ice in the server.
• Use 160g of hot water at a temperature of 93 degrees Celsius.
• Aim for a preparation time between 2.5 and 3 minutes.

For espresso:

• Use 18g of coffee.
• Aim for a result equal to 36g.
• Suggested temperature: 93 degrees Celsius.
• Suggested extraction time: 30–33 seconds.
• Adjust the grinding according to the machine and roasting date.

Preservation

The bag should be kept tightly sealed in a dry, cool place, away from sunlight, humidity, and strong odors. It is best to grind the required amount just before preparation.

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