Ethiopia Jabal Al-Sooda | Riyadh Roastery | 250G

This Ethiopian coffee processed naturally from the Yirgacheffe region offers flavors of red fruits, chocolate, and berries in every cup. Produced at the Adado station, in a meticulously crafted classic version with all its details. Source: Ethiopia Processing station: Adado Region: Yirgacheffe Hints: chocolate, red fruits, berries Variety: Heirloom Processing method: dried Roasting: full roast (Omni Roast) Espresso & V60 From our Ethiopian partners Tracon This coffee comes from the highlands of Yirgacheffe in Ethiopia, known worldwide for its unique flavors. This coffee is cultivated from old local varieties (Heirloom) and produced by Tracon, offering a wonderful example of the purity, sweetness, and complexity that characterize fine Ethiopian coffee. This crop was processed naturally at the Adado station using traditional methods. After harvest, the cherries are initially sorted, with floating, unripe, or damaged beans removed. The remaining beans are washed with clean water and transferred to raised drying beds, where they are regularly turned to ensure even drying and prevent over-fermentation. After drying, the coffee is left to settle in a cooperative warehouse, allowing the hints to stabilize before export. This careful attention results in a rich cup of coffee with hints of red fruits, smooth chocolate notes, and a refreshing berry finish. A balanced coffee reflecting the skillful processing and unique character of the region, offering a pure and lively experience in every brew. Suggested recipes: 1- Pour-over: Coffee amount: 20 grams Water amount: 320 milliliters Wetting: 30 grams / 30 seconds Time: 3:00 minutes Temperature: 91°C Steps: after the wetting phase, three pours of 96.6 ml, total 320 ml. 2- Espresso: Coffee amount: 18 grams Extraction: 40 ml Time: 32 seconds Temperature: 93°C