Dark 333 | Roasting House | 227G

Processing: Dried and washed blend Impressions: Cocoa - French baked goods Elevation: 2300 meters Suitable for espresso only Blend 333 Dark, enjoy a unique experience from the roasting house by combining three Ethiopian coffee harvests with a rich body and dark roast, suitable for manual pour-over or brewing machines, and delicious in espresso with milk for those who prefer a clear body with attractive chocolate flavors in harmony with the milk. Farms: Kouchery farmers, Guti, and Chelchili. Region: Southern Ethiopia, Oromia and Qedip provinces, Kouchery. Elevation: up to 2300 meters above sea level Processing method: Dried and washed blend Variety: heirloom varieties The coffee appears lightly dark roasted in the specialty coffee field, but its deep, strong flavors reminiscent of cocoa with roasted and caramelized French baked goods remain, offering a cup full of resilience and stability—perfect for a joyful and bright morning. For this reason, we selected a blend of our Ethiopian dried and washed harvests, full of flavor depth. This blend consists of three renowned Ethiopian regions and cooperative centers for washing and drying coffee: Kouchery, Chelchili, and Anna Sorsa, divided equally with 33.3% from each type. For this strong blend, we chose the name 333 Dark for your bright mornings, especially as winter approaches. Farmers in these regions pick ripe cherries during the day and peel them in the evening. Then, the beans are soaked with their husks for several hours, after which they are transported and dried on raised beds (called African beds) for up to 21 days. For dry-processed coffee, cherries are harvested and dried directly without peeling, with continuous stirring daily and additional sorting. The coffee is covered with sheets from noon to 3 pm to protect it from the scorching sun, and again in the evening to shield it from rain. After removing the husks, it is packed in specialty coffee bags before being packaged in pouches bearing the Roasting House logo. Suitable for manual pour-over or brewing machines, and delicious in espresso with milk for those who prefer a clear body with attractive chocolate flavors in harmony with the milk. Note: Dark roasted coffee naturally has visible oils on the surface of the beans, which increase especially after several days from roasting date. These oils are naturally present in coffee and appear on the surface if roasted dark. Also check out: Our other coffees from the Roasting House Our espresso coffees Our drip coffee It is recommended to let the coffee mature its flavors for 10 to 14 days from the roasting date, and enjoy it for up to a year from that date. It is stored in its bag at room temperature. The product arrives as whole beans, not ground.