Sunday, November 11, 2012

Lacas Ethiopian Yirgacheffe

Brew method: Moka pot
Grind:  Medium to coarse
Coffee to water:  1 tspn per ounce

The label on the package says it all. Bright, floral, and fruity. A medium roast so you have to be careful not to boil it in the moka pot. Refreshing and delicious.
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1 comment:

  1. Richard LeachNovember 11, 2012 at 1:05 PM

    I agree. I made this coffee with an electric drip pot, grinding it a bit finer than usual for drip, and it was delicious.

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