#7 Hong Kong Roastery Ethiopia Classic SOE Dark Roast Fruity, Chocolatey, High Sweetness, Low Acidity, Specialty Espresso Beans

Ethiopian Classic SOE • Dark Roast, high sweetness and low acidity, born for milk coffee

Dark roast does not mean overwhelmingly bitter. We use a dark roast to transform the floral and fruity notes of Ethiopian Heirloom varieties into a dense, caramel-like sweetness—full-bodied and rounded, with an elegant smoky finish.

A single processing method cannot achieve this balance. The washed component provides clarity and structure, while the natural processed component contributes fruit sweetness and body. We dynamically adjust the blend ratio each season to ensure you experience the peak flavor profile of Ethiopian coffee every time.

Black Coffee (Espresso/Americano): Solid dark chocolate bittersweetness, caramel mid-notes, and subtle undertones of dark berries in the finish.

Latte: Once combined with milk, it tastes like hazelnut butter candy. The richness of the dark roast binds the coffee and milk together, creating a silky, smooth texture.

Origin: Ethiopia

Varietal: Heirloom

Process: Washed & Natural Blend

Roast Level: Dark Roast

Recommended for: Espresso, Fully Automatic Machines, Moka Pot (Milk Coffee)

Resting Period: Recommended 5 days

Dose 18g: Yield 36-40g / Temp 92-94°C / Time 26-30 seconds