LolliBomb! - Ethiopia

From the region of Shakiso in Ethiopia we bring you our second explosive fruit bomb!

This Ethiopian Anaerobic Fermentation heirloom variety resembles a forward punch of a harmonized dance of red fruits on your senses, with a main black grape flavor note, only to be complemented with a sweet candy like strawberry aroma that resembles a strawberry bubble gum. This balance of flavor is also coupled with a hint of orange/grapefruit fragrance as a top note, and a very peachy undertone to round up the overall sensory challenge this coffee represents. 

For high citric acidity lovers out there, this crop is for you. It is perfect for filter coffee. But for espresso lovers out there, be warned as you're in for a trip. On the other hand, we urge you to try it as a cold latte, as it totally resembles a strawberry milkshake no doubt, you'll even question yourself if you've added syrup to it on not! (Look for recipe below)

Crop Information:

• Origin: Ethiopia, Shakiso
• Processing Method: Anaerobic Fermentation 
• Altitude: 1800-2000 Meters Above Sea Level
• Fragrance/Aroma: Grape, Strawberry, Candy, Tangy Orange Grapefruit 
• Flavor: Grape, Strawberry, Peach, Slight Chocolate  
• Acidity: High
  
• Recommended For: Filter, Cold/Hot Latte
• Cupping Score: 87 points 

Recommended Brew Recipes:

• Espresso / Milk Drinks:
• Ratio: 1:2 (Coffee:Water)
• Dose: 18g (Double Shot)
• Yield (Espresso Drink Wight): 36g
• Time: 30-35 Seconds

• Cold Latte:
  

• • Double shot espresso
  • 120 - 180 ml cold milk (whichever preferable)
  • You can add 15g of sugar to really enhance the flavor explosion
  • Pour into a 360ml (12oz) cup and fill with Ice, Enjoy.

• Filter (V60):
  • • Ratio: 1:16 (Coffee:Water)
    • Dose: 18g
    • Water: 290ml (g) 
    • Time: 2:30 - 3 Minutes
    • Water Temp 90 Degrees Celsius 
    • Method: 3 Pours total (including bloom):
      • 55g Bloom.
      • @ 1:00 Min: Add Up To 180g Spiral Pour, Medium Flow Rate.
      • As soon as bed dries: Add up to 290g Center Pour, Faster (Non aggressive) Flow rate. 

• Iced (V60):
  • Ratio: 1:15 (Coffee:Water)
  • Dose: 20g
  • Water: 240ml + 60g ice (300ml total) 
  • Time: 2:30 - 3 Minutes
  • Water Temp 92 Degrees Celsius 
  • Method: 3 Pours total (including bloom):
    • 60g Bloom.
    • @ 1 Min: Add Up To 150g Spiral Pour, Medium Flow Rate.
    • As soon as bed dries: Add up to 240g Center Pour, Slow (Non aggressive) Flow rate.
    • When extraction is done, add 60g Ice into decanter and swirl till ice melts.
    • Pour into a cup filled with ice and enjoy.