Hello blog
The time has come for us to introduce a new and exciting coffee to the bars, and in this regard, it is also time for a new coffee advertisement.
My name is Rasmus, on a daily basis I am responsible for training and improving the skills of our cool baristas, so that they are razor-sharp and always ready to welcome you to a unique coffee experience. On this occasion, however, I have had the pleasure of highlighting our newly purchased coffee, and why we have chosen to have this particular coffee in our range.
First of all, we have been lucky enough to get our hands on a very distinctive bean from Ethiopia, which we are happy to offer in your respective coffee shop. This is a coffee bean that is intended to be enjoyed both as a pleasant and aromatic filter coffee, but also as our new and always challenging Modern Espresso (!!!)
When we source and select new coffees, we strive to find a bean variety that we believe is very suitable for filter coffee, but also has a full-bodied and unique profile for espresso. This coffee is absolutely no exception.
For many, including us behind the bar, this Ethiopian Heirloom is a welcome favorite that is making a comeback. The complexity and fullness of the coffee is due to a lot of hard work from farmer Israel Degfa, who was also the producer behind our previous Ethiopian coffee.
Therefore, the choice was easy when this year's harvest came in, and he was once again able to offer a unique coffee bean. It is also interesting for us to be able to shed light on the developments that have occurred both in production and, in particular, in taste.
The fresh harvest has offered new potential, and therefore we now find some other characteristics in the coffee. These prescribe subtle notes of peach, orange and citrus fruit, as well as a pleasant rounding of ripe strawberries.
Aromatic and fruity flavors are very characteristic of Ethiopian coffees, which can easily have a tea-like feel when enjoyed.
This is because the natural process is used as a processing method, where the coffee bean is allowed to dry in its fruit skin before being separated from each other. During the drying process, a natural fermentation occurs, where a lot of sweetness from the fruit juice penetrates and gives the coffee its distinctive character.
Personally, I greatly appreciate taste experiences that challenge and expand one's horizons. That's why natural coffees are always a sure winner for me, as they affect the taste experience in a completely different way. However, you have to be prepared for the fact that you will get a different coffee than what you may be used to drinking.
In order to retain as many natural aromas as possible, the beans are roasted relatively lightly. The difference between our new Ethiopian filter coffee and espresso lies solely in how they are roasted. Each coffee is carefully profiled to suit the specific brewing method. For these coffees, our roaster and partner, Kontra Coffee, uses a great deal of care, meticulous precision and a lot of working hours to achieve the optimal roasting profile. All this so that we get an elegant and exquisite taste experience in the cup, every time.
I hope this has given you an insight into natural coffees, and in particular this exciting version of them. Also that it has given you the courage to go to war with different coffees. This is a safe and good place to start.
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