KaffeBox April 18 Box – The Coffee Collective – Ethiopia Akmel Nuri

Part 2 for KaffeBox April 18 Box, in this post I’ll only write about the Bolivian coffee Finca Buena Vista from the coffee roastery The Coffee CollectiveIn Sunday´s post, you’ve been able to read about the coffee and also what I expect from the coffee. In this part, I’ll share my recipe for an awesome pour-over and Espro travel press as usual.

At my cupping of  The Coffee Collective – Ethiopia Akmel Nuri, I found it to be kinda similar to the description of the bag (Full bodied, great sweetness, notes of plums, raisins & milk chocolate.) and not what I all excepted it to be. I would also like to know how good this coffee would be with “fika”. I tried it with a dark chocolate with sea salt.

I understand that this can be a weird thing to try out, as almost all coffees are well matched with chocolate. But there are those who really don’t, and that may mean they are only preferred enjoyed on their own. For example: Do you like green tea with chocolate? I certainly do not. It wasn’t a bullseye but it was okay.

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!


Cupping notes:
Acidic tastes of grapes with a hint of dried fruits.


Information and recipe for the coffee:

Origin: Ethiopia
Variety: Heirloom
Farm: Akmel Nuri
Region: Limu Kosa, Jimma
Process: Natural
Altitude: 1 650 – 2 050 meters above sea level.

Pour Over:

17g coffee (grind setting 20A at Baratza Sette 270, medium)
225g of filtered water
40g bloom 40 seconds
90 degrees Celsius

1) 40g bloom for 40 seconds, stir with a bamboo stirrer to get all coffee moistened.
2) 225g water in a circular flow (this includes 40g water blooming). This including 40 second blooming, your timing should be in 2 minute and 15 seconds.


Espro Travel Press:

19g coffee (grind setting 26B at Baratza Sette 270)
284g of filtered water
94 degrees Celsius

1) After pouring both the coffee and the water, stir the coffee 10 times. I suggest you use a bamboo stirrer. Avoid sharp objects.
2) Screw the press and let steep for 4 minutes
3) Press slowly, if the press gets stuck, just lift the press and try again. It is normal.
4) Serve or seal the lid.


Review: In Sundays post, I wrote that my expectation was the following:

“Not really a typical coffee from Ethiopia, they are usually more berry in the description. This is similar to me a mixture of Colombian and Nicaraguan coffee.”

The coffee has all the usual characteristic of a natural-processed coffee, it has the earthly feeling that natural processed coffee cannot shake off. It must sound a bit negative now that I read that sentence again, but there is a reason why I love natural coffee and all the personalities it brings. However, the coffee does not have the typical tastes you can find in an Ethiopian coffee, it has more acidity in my opinion.

The acidity in the coffee seems to be higher than a normal cup of coffee from Ethiopia. You can almost compare it to a typical coffee from Kenya, which in my opinion is not a common comparison at all. It’s very nice on its own since the weather in Sweden is much cooler than the week before. So it’s kinda nice to drink a hot cup of coffee instead of the cold brew I’ve been making this super hot summer!

If you have an Espro and a Pour-Over … What should you choose to brew with? Do you want a more balanced cup, go with the Espro, you also get a great result every time as it’s impossible to make mistakes. Do you want your cup to be more aromatic, brew with a Hario V60 etc. It becomes more spicy, aromatic and nicer on its own. Personally, I prefer a pour-over brew for this coffee, it gives a more aromatic coffee than a pressed one. If you press a coffee, french press or Espro, the coffee will have a characterless feeling. This coffee needs to be brewed with a pour over like Hario V60, it’s my definite recommendation!


The chocolate I ate was a dark chocolate with sea salt.

Rating: 6.5/10

The rating is only based on taste and quality and is not based on price.

If you want to buy your very own KaffeBox and go through my recipes a?d reflections, be sure to order it so you can be ready for nexdefinite KaffeBox. Click here to order from their website. Use “kaffenytt” as voucher code, you’ll get 20% off your first purchase and I won’t get anything, this is only something I requested so I can give something to you readers!

Do you want to read all of the reviews on KaffeBox monthly boxes? Click here!



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