<p>This is your opportunity to taste coffea typica, uncultivated coffee straight from the forests of Ethiopia. One look in the bag when it arrives will tell you this coffee is different. Although there is quite a lot of variation in the beans they generally have more pointed ends than the cultivated coffees (think Gridiron ball rather than Australian Rules ball).</p> <p>This coffee appears as the result of a customer request, as we&#8217;d have to confess to being relatively inexperienced in African coffees when we embarked on this project.</p> <p>It seems to have taken us a month of Sundays to agree the best way to roast it, but finally we have something that we are all agreed on. Don&#8217;t let it run through your machine too fast if you want to rein in the brightness (as I like to; whereas the client enjoys that characteristic and so lets the brakes off a little with the flow rate).</p> <p>As a result of spending so much time on this coffee we&#8217;ve actually come around to liking the complexity it offers, to the point where we enjoy it as a single origin espresso, which we certainly didn&#8217;t when we began this little experiment. The less adventurous will love this coffee in a cappuccino.</p> <p>If you would like to learn more about forest grown coffee in Ethiopia, click on the <span class="caps">PDF</span> below:</p> <p><a href='http://cdn.shopify.com/s/files/1/0003/1621/files/Sustainable_forest_coffee_production_in_Bale-final.pdf?1252019319'><img src='/images/admin/icons/mimes/pdf.gif' alt='' /></a></p> 2009-09-04T00:09:53+01:00 ethiopian-bale-wild-forest-grown-roasted-coffee-beans 8799762 Espresso 2009-09-04T00:09:53+01:00 2009-09-04T00:53:45+01:00 Londinium Espresso bespoke, cappuccino, coffee, cup, espresso, ethiopian, filter, forest, gourmet, grown, Hale, latte, londinium, roast, roasters, wild This is your opportunity to taste coffea typica, uncultivated coffee straight from the forests of Ethiopia. One look in the bag when it arrives will tell you this coffee is different. Although there is quite a lot of variation in the beans they generally have more pointed ends than the cultivated coffees (think Gridiron ball rather than Australian Rules ball). This coffee appears as the result of a customer request, as we'd have to confess to being relatively inexperienced in African coffees when we embarked on this project. It seems to have taken us a month of Sundays to agree the best way to roast it, but finally we have something that we are all agreed on. Don't let it run through your machine too fast if you want to rein in the brightness (as I like to; whereas the client enjoys that characteristic and so lets the brakes off a little with the flow rate). As a result of spending so much time on this coffee we've actually come around to liking the complexity it offers, to the point where we enjoy it as a single origin espresso, which we certainly didn't when we began this little experiment. The less adventurous will love this coffee in a cappuccino. If you would like to learn more about forest grown coffee in Ethiopia, click on the PDF below: <a href='http://cdn.shopify.com/s/files/1/0003/1621/files/Sustainable_forest_coffee_production_in_Bale-final.pdf?1252019319'><img src='/images/admin/icons/mimes/pdf.gif' alt='' /></a> 2008-01-10T17:08:09+00:00 manual 270 23642672 deny 1 250g 1 5.00 8799762 true false 2009-12-12T23:41:47+00:00 2008-01-10T17:08:09+00:00 manual 1500 23642682 deny 1 5 x 250g (a 20% discount) 2 20.00 8799762 true false 2009-12-12T23:41:33+00:00 2009-09-04T01:08:46+01:00 17963632 1 8799762 2009-09-04T01:08:46+01:00 http://cdn.shopify.com/s/files/1/0003/1621/products/IMG_2112.jpg?1265560873 2009-09-04T01:19:15+01:00 17963672 2 8799762 2009-09-04T01:19:15+01:00 http://cdn.shopify.com/s/files/1/0003/1621/products/IMG_2116.jpg?1265560873 Title