Origin: Jimma Region, Ethiopia
Altitude: 1500-2000 meters
Roasting Place: Addis Ababa
Notes: Chocolate, Berries, Wine
Ethiopian coffees are very special and are often characterized by their lively fruit acids. Maybe "let the coffee run" a little longer. We suggest a fine grind and a coffee powder : espresso ratio of 1:2.5
In the cup: 45.0 g
Extraction time: 28-34 seconds
Fully Automatic Machine: Also finely adjust the degree of grinding. Make sure you only change the gind when the machine is running, to not damage the grinder.
Basically: If the coffee is too sour, then grind finer. If the coffee is too bitter, grind your coffee a little coarser.
About the coffee
Our Jimma is a sun-dried coffee. Due to the medium-dark roast, Jimma is particularly suitable as an espresso or for the fully automatic machine. Enjoy notes of orange / chocolate and wine.