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| Acidity Quality | 8 |
| Acidity Intensity | 9 |
| Flavor Separation | 8.5 |
| Perceived Sweetness | 7.5 |
| Perceived Body | 9 |
| Finish Quality | 7.5 |
| Finish Intensity | 8.5 |
| Basket | Sworks std flow |
| Vessel | Sweese espresso cup |
74158 coffee grown using organic methods by Bekele Kachara in Murago, Bensa at 2400+ masl; hand-picked and sorted for ripeness; floated; fermented in a traditional pit used for enset fermentation constructed by Abnet Mekonin, lined and covered with enset leaves for 3 days; dried under shade on raised beds for 22-25 days.
Sometimes a coffee teaches you more than you knew. Cantaloupe, pineapple, florals, grapefruit, intense neem. Flavors wash over like a wave of fruit salad before neem like bitterness takes over.
Citrus and neem in a clean finish. Compensated for high fines with reduced dose at 18g instead of standard 20g.
RO post brew remin with 2.35 mg K+ and 3.65 mg HCO3-.
Ground coarse by 15 um vs. reference point of 90 um. Sacrificed yield to get a cleaner profile while not losing out flavor wise.
Ambient 69F, 48% RH