FILTER COFFEE GREEN

100% Arabica / Ethiopia / Aricha Valley

9 total reviews

Regular price: 16,90 €
Regular price
Sale price: 16,90 €

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ROAST LEVEL - LIGHT

AROMA - PEACH, GREAN TEA, JASMINE, LEMONGRAS

SWEETNESS - INTENSE

ACIDITY - INTENSIVE

BODY - LIGHT

Weight 350 g

Grind Whole bean French press / Bodum Chemex Aeropress Filter coffee Portafilter Stove pot / Bialetti

Product variants

A discovery of diversity can be made here. Exciting green coffees, light roasted but well developed. Complex aromas, intense scents and a lively acidity show the full potential of the coffee. Attention is required here but a new coffee world awaits as a reward.

Preparation instructions

Filter - Balanced

Coffee: 14 g
Water: 245 g
Brew Ratio: 1:17.5
Temperature: 94 °C
Time: 4 - 4:30 min
Grind size: medium (800-900µm)

Start the timer and first pour 45g of water in calm, circular movements so that the coffee grounds are evenly and completely moistened.

After 45 seconds , you then pour on 40g of water five times – the last four infusions are each done at intervals of 30 seconds .

Filter - intense

Coffee: 15 g
Water: 240 g
Brew ratio: 1:16
Temperature: 94 °C
Time: 3 - 3:30 min
Grind size: medium (800-900µm)

Start the timer and first pour 45g of water in calm, circular movements so that the coffee grounds are evenly and completely moistened.

After 45 seconds , you then pour on 65g of water three times – the last two infusions are each 30 seconds apart.

Espresso - Balanced

In: 18 g
Out: 50 g
Brew Ratio: 1:2.78
Temperature: 95 °C
Time: 30-35 seconds

Espresso - intense

In: 18 g
Out: 40 g
Brew Ratio: 1:2.22
Temperature: 95 °C
Time: 30-35 seconds

Coffee from Ethiopia

Frederick selected this coffee during his trip to Ethiopia in early February this year. More than 400 smallholder farmers supply cherries to the Tracon Ididi processing station. After arrival, the cherries are sorted, pulped, and fermented in tanks for 48–72 hours before being thoroughly washed to remove all remaining mucilage — resulting in a clean, washed cup profile.

The beans are then shade-dried for 48 hours to allow for additional defect sorting, followed by 5–6 days of sun-drying. Thanks to many years of experience and a deep understanding of the characteristics of coffees from each area, the team can select the best lots and continuously improve quality year after year.

Filter coffee | Specialty Coffee