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OBRIY
OBRIY · MMXXVI250 G · 8.8 OZMilk Espresso
Ethiopia

Milk Espresso

Ethiopia · Sidama · Yirgacheffe · Limu

A washed Ethiopian espresso made for cappuccino, latte and flat white.

Floral honey, ripe nectarine and bergamot. Creamy, velvety body of medium density with round acidity and a sweet finish.

Tasting notes
Floral honeyRipe nectarineBergamot
Body
Medium
Acidity
Lively
Sweetness
Sweet
Clarity
Crystalline
Roast profile Espresso
LightMediumMedium-darkDark
Poids 250 g
Coffee format Whole beans
1
Freshly roasted coffee · free shipping over €65
Best within60 days
Availability4 bags left
How to brew this coffee at its best
How to brew it

How we'd brew it.

Roasted for espresso. It also works well in the other methods below.

01 · Espresso

Espresso

Dose18 g
Water / yield36–40 g
GrindFine
Time26–32 s
Start at 93°C and a 1:2 ratio. Grind finer if the shot runs fast and tastes sour; coarser if it runs slow and tastes bitter.
02 · Cezve

Cezve

Dose8 g
Water / yield80 g
GrindExtra-fine
Time2–3 min
Mix the coffee with cold water and heat slowly. Take the cezve off the heat as soon as the foam starts to rise, let it settle for a minute and pour.
Temporary coffee farm image
From the farm

OBRIY
— Sidama · Yirgacheffe · Limu

Milk Espresso is built to pair with milk. At its heart is high-grown washed arabica from Ethiopia.

The washed process provides a clean cup with bright, elegant acidity and delicate floral and citrus notes. With milk, it opens up into sweet caramel and chocolate tones, soft and harmonious, without excess bitterness.

Altitude
1700–2100 masl
Producers
OBRIY
The whole spec

Nothing hidden.
Everything on the bag.

Producers
OBRIY
Region
Sidama · Yirgacheffe · Limu
High-altitude microclimate · cool nights, long maturation.
Varietal
Heirloom
Selected for cup clarity and density.
Process
Lavé
Cherry picked ripe, then dried to protocol on raised beds.
Altitude
1700–2100 masl
Cool nights, long maturation, dense bean structure.