BLACK PHOENIX / COLLECTION 7
For filtration
Coffee: 100% Ethiopia, Golocha (IPS Golocha Sole Projekt)
Variety: verschiedene alte Sorten
Process: natural
Roasting grade: medium-light
Further information about our coffees you can find on our website, under the rubric COFFEES.
Recommended parameters for the extraction:
65g to 75g for 1l of water /temperatur ca. 92 degrees
Flavour profile:
This coffee grows in the near of the town Harrar. Very often we find these coffees have a proper, specific flavor. They remind us of pipe tobacco, with a touch of vanilla. Additionally, we taste a peach-some fruit, but nearly without any acidity. In the background we perceive herbs and discreet nuances of chocolate. The body is full and very creamy.
Price:
250g: 8,10€ 500g: 14,40€ 1000g:
Not only roasted coffee, but also green coffee loses its flavour and acidity after some months (up to the 4th harvest). That is why we only buy our green coffee seasonally fresh. Because of this reason also our assortment is seasonally aligned and is exchanging from time to time.
For the best development of flavour we recommend to consume the coffee between the 7th and 40th day after the roasting date.
Coffee: 100% Ethiopia, Golocha (IPS Golocha Sole Projekt)
Variety: verschiedene alte Sorten
Process: natural
Roasting grade: medium-light
Further information about our coffees you can find on our website, under the rubric COFFEES.
Recommended parameters for the extraction:
65g to 75g for 1l of water /temperatur ca. 92 degrees
Flavour profile:
This coffee grows in the near of the town Harrar. Very often we find these coffees have a proper, specific flavor. They remind us of pipe tobacco, with a touch of vanilla. Additionally, we taste a peach-some fruit, but nearly without any acidity. In the background we perceive herbs and discreet nuances of chocolate. The body is full and very creamy.
Price:
250g: 8,10€ 500g: 14,40€ 1000g:
Not only roasted coffee, but also green coffee loses its flavour and acidity after some months (up to the 4th harvest). That is why we only buy our green coffee seasonally fresh. Because of this reason also our assortment is seasonally aligned and is exchanging from time to time.
The roasting time for our coffees takes beween 14 and 18 minutes.
Even for our "dark grades" the roasting break occurs before the second
crack. In this way we protect the coffee against losing its natural
substance of sweetness and fruit. All coffees are roasted separately, so we can manage exactly the roasting process of each coffee.
We wrap our roasted coffees immediately after the cooling process.
At this time the fresh roasted coffee still degasses a lot of carbon
dioxide which is displacing the oxygen in the non-vacuumed bag and the
coffee can afterripen.