Foundry Coffee Roasters: Rocko Mountain Reserve: Yirgacheffe, Ethiopia

This is the coffee for which we are best known and this is the fourth year in a row that we have had the pleasure of buying these beans. This lot is now scoring over 90 points and is tasting truly incredible, quite possibly the best crop yet.

For those that have not had this coffee before, it is graded and selected on quality alone and represents the very best available in the area. You can expect huge strawberry notes which sit alongside a beautiful lime acidity on a bed of sweet florals. It's not subtle coffee but it's easy to work with, however you choose to brew it and it's complex to the point that you'll find deliciousness across a wide range of extractions so you'll love playing around with it.

Yirgacheffe is both a town and a grade of coffee in Ethiopia. The coffee plants have a broad genetic diversity and as a result, this area produces some of the sweetest, most distinctive coffee that we have ever had the pleasure to work with.

Most of the coffee in Ethiopia is grown without the use of chemicals and is often referred to as 'garden coffee', as it is often grown by individuals in very small plots.

Recipe starting points

For Aeropress: 14.5g Coffee brewed at 97 degrees, water added to make a total beverage weight of 240g.

For V60: We used 11g of coffee using the Perger method. This gave us a TDS of 1.35 and an extraction yield of 21.33%.

In espresso: 17.6g dose in a 18g VST basket. Yield is 42g in around 25 seconds on the EK43 using the Londinium L1.