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Front Street-Essex tomoca Coffee, Sidamo Coffee brewing and sharing
Ethiopia is the birthplace of coffee in the world. When it comes to coffee, we have to mention Ethiopia, and when it comes to Ethiopian coffee, we have to mention TOMOCA Coffee. Even though there are various brands of coffee on the market now.
Fresh TOMACO coffee beans, cooked beans, harar-long bean baked TOMACO coffee all know that this coffee is really authentic. TOMACO is also a century-old brand of Ethiopia. When you go to Ethiopia and ask where the most famous coffee is worth taking back to China, it must be TOMACO.
TOMOCA coffee beans
Product name: TO.MO.CA coffee beans / powder
Origin: Ethiopia
Composition: Harar Coffee Bean
Baking: City Roast
Palate: slightly sweet with soft acidity, sweetness has its unique round ripe taste and its unique sweetness, sour and bitter taste is extremely elegant.
Bouquet: rich aromas of fruit and grass
Vision: small bean particles and uneven bean color
Drinking method: the drinking method of TOMOCA coffee beans is not explained in detail. You have to use a coffee machine.
When it comes to Ethiopian coffee, Yega Xuefei coffee is indispensable. Its rich flower and fruit aroma and bright acidity are the favorite of many coffee fans.
Ethiopia Xida Moguji Adora Simon Special treatment
Ethiopia Sidamo Guji Adola Semeom Special Process
Guava, eye-catching watermelon soda, Turkish fudge
Producing area | Sidamoguji
Altitude | 2100 m
Variety | Ethiopian native species
Treatment | Simon special treatment Semoem Special Process
Baking degree | shallow baking
Sharing: the ratio of powder to water is 1:15, the water temperature of grinding degree BG-6S is 91 °30g and steaming for 30s, the second stage water injection is cut off to 120g, the third injection is carried out when the water level is about to expose the powder bed, the water injection is cut off to 225g, and the filter cup is removed for 2 minutes when the water level drops to the powder bed that is about to be exposed.
Knowledge Gift: Sidamo producing area: (Sidamo)-the most famous coffee producing area in Ethiopia, 1400m above sea level. The raw beans are treated in the sun and washed in the sun. The quality of washed beans is stable, sour and clean. Sun beans taste even wilder. The way of baking is also unique.
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