Floral aromas, sweet yellow fruit, and a generous dose of elegance. That’s Era Espresso from the Czech roastery Doubleshot. In the cup, notes of yellow fruit, honey, and caramel come together, accompanied by a distinct floral aroma. The result is a pleasantly sweet, fruity, and balanced flavor profile that will be especially appreciated by lovers of sweeter and fruitier espressos.
Behind this coffee is Heleanna Georgalis, a producer with a long-standing dedication to Ethiopian specialty coffee. The beans come from the Sheka farm near the village of Kawo in southwestern Ethiopia, not far from Gambella National Park. For Heleanna, the farm is a place where she can experiment and fully develop her own philosophy of coffee cultivation and processing. It is precisely this emphasis on quality and meticulous attention to each step of production that defines the character of this Ethiopian coffee.
Era is composed of native Ethiopian varieties that have undergone the honey processing method. In this process, the skin and part of the pulp are removed from the coffee cherries, while a layer of sweet mucilage remains on the beans, with which they are then dried. This process can enhance the natural sweetness and bring out a fuller flavor profile. The result is an espresso that will delight lovers of fruitier coffees, while still retaining a pleasant sweetness and elegance. A great choice for anyone who wants a little more from their espresso than just the classic chocolate and nut notes.
Recommended preparation by Doubleshot: Coffee
amount: 18–19 g, temperature: 94 °C, drink weight: 45–50 g, and extraction time: 28–35 seconds.
- Producer: Heleanna Georgalis
- Farm: Sheka
- Elevation: 1, 680–1,875 m above sea level