Ruby Chocolate

Omni / 250g / Whole Beans

€14,00

Milk Choc, Red Berries, Florals

€14,00

This Natural Ethiopia from the Haro Sorsa, Western Guji, Ethiopia region is full of classic flavours! Expect a comfortable dose of Chocolate, with more adventurous flavours of Berries coming through and a Floral finish to round it out. This is the gateway pick for starting to like more fruity & fresh coffees!

We offer three roast styles: espresso roast and our regular filter roast.

Our filter roast is designed for clarity and character but is also highly soluble, making it a great choice for espresso if you’re into more expressive extractions.

If you prefer more classic, rounded espresso profiles, go for our espresso-specific roasts. They’re designed for higher solubility and a deeper, fuller cup.

However when we test the espresso roast and love it as filter, and cannot see the improvements in having a seperate filter roast we call it omni.

Process - Natural

Variety - Heirloom

Producer - Glitter Trading and Logistics PLC

Origin - Haro Sorsa, Guji, Ethiopia

Elevation - 2200-2400 MASL

Espresso
In: 19.7g
Out: 45g for a double, split to make 2 x ~22g single espressos.
Time: 28-30 seconds
Ratio: 1 - 2.25
Temp: 92-93 Celsius

Milky Espresso
In: 20g
Out: 36g for a double, split to make 2x19g single shots.
Time: 27-29 seconds
Ratio: 1 - 1.8
Temp: 92-93 Celsius

We have a slow & long pre-infusion with a soft pressure profile. If your machine has a short pre-infusion or jumps to 9 bar immediately, reduce these times by 1 or 2 seconds to avoid overextraction.

Pour Over
Coffee Used: 17g
Total Water: 255g
Ratio: 1 - 15
Temp: 93 Celsius

Add ground coffee to a rinsed dripper.
0:00 - 0:15
Add 50 grams of water & stir the bed until all is saturated (total 50).
0:30 - 0:55
Add 100 grams of water & swirl once (total 150g).
1:00 - 1:30
Add 105 grams of water & swirl once (total 255g).

Drawdown Times:
2:00-2:30 flat bottom (Brewista, Orea f.e.)
2:30-3:00 conical (V60, Origami f.e.)