Irish Barista Championship 2019 Coffee
- Origin: Ethiopian Haru, Yirgacheffe
- Varity: Heirloom
- Barista: Arvind Khedun
- Roaster: Nikola Sunko
- Tasting Notes: Peach, Apricot, Honey
Espresso Roast – This roast profile is suited for espresso-based drinks, this profile gives more bold characters associated with espresso drinks. It can be used for filter methods, but expect less acidity in the cup.
Espresso Roasts are sold as whole bean only.
This is the first collaboration for Niko Sunko and Arvind Khedun. This coffee is from Ethiopia, Heirloom variety, growing at altitudes above 1850 masl. Its a fully washed coffee with a double fermentation. Cherries are handpicked and ripened cherries are selected for depulping, the beans then go through the first fermentation phase for 18 - 24 hours. After the first fermentation beans are washed in clean water, the beans then go through a second fermentation for 24 - 36 hours, they are then dried on raised beds for 12 - 15 days. This process brings a more characteristic flavour a clean coffee with low bitterness.
Espresso Evaluation: Jasmine, Peach, Apricot, Bergamot
Taste Balance: Medium to high sweetness, Medium to high acidity, Medium to low bitterness
Tactile Notes: Medium texture, Medium weight, Medium to high finish