The Arabica Chronicles
I. The Bean
Originating in the highlands of Ethiopia, Arabica is the cornerstone of coffee culture, demanding a delicate touch for its complex floral notes.
II. The Roast
Preserve the terroir with a light to medium-light roast. Over-roasting masks the inherent natural sweetness with bitter, ashy flavors.
III. The Grind
A medium-coarse grind is highly recommended. Dense high-altitude beans produce fines easily, so a coarse approach avoids over-extraction.
IV. The Pour
The Chemex or V60 reigns supreme. Thick paper filters remove heavy oils to let the bright acidity and berry aromas shine through.
THE PERFECT PAIRING
A rustic mixed berry tart perfectly complements the bright, fruity acidity of Ethiopian Arabica, balancing its natural sweetness.