/ck/ - Food & Cooking

Started my last Caffelab coffee, this one is the Aramo Kebele from Ethiopia and it’s a specialty.

Funnily, I left this one for last because I didn’t like the chinotto citrusy notes and I thought I would have hated it, however I made it yesterday and wow I was amazed by the sharp complexity and structure of this goffee.

The smell when you grind it and when the moka is on the stove is full floreal and you can smell the chinotto too, when you take a sip the first flavour is chinotto, which is a touch butter, followed by a sweet Jasmin floreal note that rebalances the mouth, I guess that there’s honey too within the floreal notes spectrum I feel, then there’s a third layer of “classic coffee” flavours of malt and nuts.

It begins fruity, it quickly becomes floreal and sweet and then it changes again and ends as a nice coffee with persistent finish that stays in your mouth.

Notes: with the reducer on 1 cup (7 grams circa 70 ml water in the reserve) the cup is a bit stronger than what I would like for this coffee, but still good and enjoyable, I may want to grind coarser to slow the extraction, then with the full 3 cups capacity the coffee is perfectly balanced @ 1.8.1 on the JX Pro.

I definitely recommend Caffelab, they’re good.

https://caffelab.com/ethiopia-aramo-kebele/