Biloya - Äthiopien Espresso

Kochere ist ein lebendiges anaerob verarbeitetes Yirgacheffe-Profil. Noten von wilden Beeren und Milchschokolade, begleitet von saftigen, floralen Nuancen. Lebhafte Säure, cremiges Mundgefühl. Hohe Süße und ein langanhaltender Abgang.

Wir haben Ananas, Panela Zucker und Rosenblüte rausgeschmeckt.

The Biloya - Äthiopien Espresso, sourced from the renowned Yirgacheffe region, represents a sophisticated approach to Ethiopian coffee production. Roasted by 19grams, this lot utilizes an anaerobic fermentation method. While traditional washed coffees from this region are often celebrated for their bright acidity, anaerobic processing can introduce complex, intensified profiles that push the boundaries of conventional flavor expectations. To better understand how these techniques influence the final cup, you can explore our processing methods explainer.

In the cup, this coffee presents a vibrant interplay of wild berries, pineapple, and delicate rose blossom, balanced by the sweetness of panela sugar and milk chocolate. These diverse characteristics span across the flavor wheel, highlighting the unique potential of Yirgacheffe beans when subjected to controlled fermentation. This selection offers a compelling look at how modern processing innovations can elevate the classic, floral-forward heritage of Ethiopian coffee into a distinct and layered espresso experience.