Process Station: Banko
Producer: Several small farm holders
Varietal: Native Heirloom
Growing Altitude: 20-2200 masl
Processing Method: Natural
Harvest: February - Mars 2017
Product: Milk Espresso
Unpleasant acidity (what a lot of people refer to as sourness) in an espresso usually comes as a result of either the following (1) a green coffee with a high natural acidity or (2) a brew ratio that doesn't fit with the style of roast you brew with.
This is our first Natural Processed Ethiopian coffee. A Gr. 1 from the region of Yirgacheffe processed at a station with the name Banko.
Use a 1:2,1 brew ratio. With all espresso you first need to identify the size of the filter basket - preferably of the brand VST ridgles - that you are using. For this coffee that would be the filter basket size * 2,1 aiming for a target TDS of 9. Depending on which grinder and set-up your working with the result will be a bit different but the recommended brew time is still between 30 - 32 seconds for this coffee.
The brewing always effects how the coffee will taste. And with a good combination of roasting and brewing a milk coffee doesn't have to be dark roasted to taste rich and sweet. This is an great example of that.