Dark 333 227 gm - Roasting House

Dark roasts appear timidly in the specialty coffee scene, but their deep, intense cocoa flavors paired with French roasted and caramelized pastries for a long-lasting cup are all that a bright morning needs. That is why we have chosen for you a variety of our washed and dried Ethiopian crops for a blend full of depth of flavour. This mixture consists of 3 ancient Ethiopian regions and cooperative centers for washing and drying coffee, which are Kocheri, Chilchili, and Anna Sorsa with equal division and 33.3 percent composition of each type, and for this strong mixture we chose the name 333 Dark For your bright mornings, especially with the approaching winter period.

The area farmers pick the ripe cherries during the day and peel them in the evening, then the coffee is steeped with its preservative husk for several hours, and then it is transported and dried on high tables from the ground (called African beds) for up to 21 days, or for coffee with a dried treatment is picked And dried directly without peeling, with continuous stirring on a daily basis and additional purification, and cover the coffee with sails between twelve noon to three in the afternoon to protect it from the flames of the burning sun, and also again in the evening period to preserve it from rain.

After removing the peels, they are wrapped in specialty coffee bags before canning in sacks bearing the Roasting House logo.

Suitable for manual filter coffee or brewing machines and delicious espresso with milk for those who want a clear texture with very attractive chocolate flavors that blend harmoniously with milk.

Farms : Kocheri, Koteti, and Chilchili farmers.

Region : Southern Ethiopia, Awraqah, Gedeeb, and Kucheri governorates

Altitude : up to 2300 meters above sea level

Processing method : dried and washed mix

Family : Hereditary Earlum Factions