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| Origin | Ethiopia, Costa Rica, South Africa, El Salvador |
| Process | Washed, Red Honey, Natural |
| Roast level | Light to Medium |
| Recommended Espresso Dose | 20 g dry, 40-42 g wet |
| Brewing Temperature | 93°C |
| Pressure | 9 bar |
| Time | 24-26 seconds |
Nope, there's no honey in it - just some really delicious coffees Costa Rica, Hermosa. Red Honey Ethiopia, Yirgacheffe, smallholder farmers. Washed Ethiopia, Sidamo. Washed Juicy, candied red apple slowly melts to Asian plum on the palate. A lime acidity on a medium body is complimented with the unique sweetness of the blend. Expertly roasted, expect an elegant yet vibrant, sweet, rich enjoyable cup with absolutely no bitterness. OUR ESPRESSO RECIPE FOR THIS COFFEE DRY DOSE 20 grams WET DOSE 40-42 grams TEMP 93 °C PRESSURE 9 bar TIME 24-26 seconds *We would recommend this as a starting point.
The catalog often lists the same model at several merchants — worth a price check before you buy.



