Ethiopia - papers

One of the most crops that we were looking for coffee with this taste and this qualities, a very special crop starting from its different processing method: (which is fermenting coffee beans in wooden barrels and drying them on wooden beds), to its taste and flavors full of hints, its acidity and medium body and high sweetness, a coffee that will be very loved by black coffee lovers and refined taste enthusiasts. Ethiopia leaves | Processing: Fermentation Espresso: temperature 9220 G4 1 Mal time 36 to 38 | drip: coffee amount: 20 grams water amount: 300 ml water temperature: 89 extraction time: 2:25 - 2:30 grind size: finer than medium V60 preparation method: pour 50 ml and wait 35 seconds pour up to 200 ml and wait 10 seconds last pour up to 300 ml extraction ends at: 2:25 -|- unground coffee beans - ⁠date of roasting does not exceed ten days from the date of order