Ethiopia Suke Espresso

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

About this Espresso Tesfaye Bekele’s Suke Quto Farm is stretched out over the highlands and valleys of Ethiopia’s Odo Shakisso woreda. Suke Quto is world renowned for its exemplary coffee quality and the meticulous craftsmanship of the Guji region farmers. Since its inception in 2000, Suke Quto Farm has been at the forefront of Ethiopia’s regenerative organic agriculture movement. Linea is thrilled to share Ethiopia Suke Espresso with you, and hope that you love it as much as we do! Ethiopia Suke Espresso is unforgettably sweet, clean and balanced, and is magnificent when blended with steamed milk as a cappuccino or macchiato. Lovely prepared as French Press, Chemex, syphon, AeroPress or pour-over. Linea Espresso Brewing Parameters Temperature: 199.7-200.1°F (93.2-93.4°C) 19 grams in 27- 28 grams yield. Going ristretto style is important. Not super ristretto – but very ristretto compared to current norms. 27- 28 seconds 8.75 bar pressure Peach jam, vanilla + papaya. Integrated sweet lime acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. noted finish. Elegant syrupy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.