Sourced by Keffa Coffee out of Baltimore, MD this lot features coffees from 510 Producers in Bensa, Ethiopia. Harvested between December and February, the coffee was collected, underwent the washed process at the Mirado Mill and dried for 12 days. Grown at 1800-2200m, this high altitude coffee is packing lots of sweetness and complexity.
Producer: Asefa Dukamo / Mirado Coffee Processing station
Process: Washed
Region: Mirado, Bensa
Varieties: Heirloom
Elevation: 1800-2200MASL
Roast level: Light
Tasting notes: Peach, Floral, Brown Sugar
We recommend using a ratio of 17:1 water to coffee when brewing our coffees on any sort of drip coffee maker. When pulling shots of espresso, we recommend dosing 18g of coffee and pulling a 50g shot in 30s.
Pro tips:
- We love using a scale that measures in grams at our shop! Since all coffees have different densities, using a scoop doesn't always give us a consistent weight. So, If you are using 340g of water, you know using a 17:1 ratio that you will need 20g of coffee to get a great tasting brew!
- Grind size and freshness are also important! We recommend grinding every brew fresh with a burr grinder. If you don't have a burr grinder at home, select your coffee equipment and we'll be glad to get your coffee ground to the correct size!