Hydro-Honey Ethiopian Yirgacheffe Grind:Whole bean dark chocolate and brown sugar

dark chocolate and brown sugar

Espresso brew recipe: dose - 20 g / yield - 36 g / temperature - 92C / time - 28-31 seconds

Julio Madrid has designed and perfected different fermentation protocols for a variety of methods

The chocolate and caramel notes come through nicely

This one will definitely be on rotation

Hydro-Honey Ethiopian Yirgacheffe Grind:Whole bean dark chocolate and brown sugarThis limited edition coffee arises from our Coffee Prototypers series. The hydro honey process combines elements of traditional washed, natural and honey processes into a single overarching method. When this process is used on Ethiopian Yirgacheffe beans the results are magical with enhanced sweetness, clarity, complexity and balance. One Prototypers customer nailed the flavours as rum and raisin! I hate to sound like an infomercial but supply of this