This week we saw the arrival of another incredible Ethiopian coffee. Is it ever going to stop? Our Ethiopian Korate is from the Sidamo region yet again and is dried on raised beds while the coffee bean is still inside the red cherry. The flavors are incredible. Deep fruit, cherry, and cacao. This coffee is so versatile. The Korate can be used for Single Origin Espresso, French Press, Moka Pot, and drip.
We also are now working with a great cafe called Java Jitters. They are currently pulling our 14th St. Espresso on their wonderful La Marzocco. They are located by City College in the Ingleside hood. 1125 Ocean Ave. to be exact.
1 response so far ↓
George // Jul 22, 2008 at 11:19 am
Jason,
How dark (in terms of final temperature) do you roast the Sidamo Karate to?
Leave a Comment