A delicate, floral Ethiopian coffee with bright acidity and a silky body. Jasmine and bergamot aromatics with a sweet peach finish.
JasmineBergamotPeachHoney
Ethiopia
01
Provenance
Where It Came From
Ethiopia
1,900–2,200m above sea level
Farm
Konga Cooperative, Yirgacheffe
Variety
Heirloom
Importer
Nordic Approach
02
Processing
How the Cherry Became the Bean
Washed
Washed
03
The Roast
March 15, 2026
Drum roasted, 11min developmentlight Roast
Batch
GR-2026-001
Quantity
50 bags · 250g each
04
In the Cup
How to Brew It
Pour-over (medium)
AeroPress (medium-fine)
Filter (medium)
Use 15g coffee to 250ml water at 94°C. Bloom for 30s, then pour in slow circles. Total brew time: 3:00–3:30.
In the Cup