This single-origin Ethiopian coffee is from the Guji Zone region and is processed using the wine process method. The coffee is suitable for espresso preparation with recommended specifications of 18g dose, 42ml yield, and 28-second extraction time. The beans are carefully sorted and sourced directly from farmers in the region.
Based in Tunbridge Wells, United Kingdom, Penelope Coffee is run by Giancarlo, Michelle, and their daughter Penelope, who together bring diverse expertise to specialty coffee roasting. The team sources only specialty graded coffees from the top 20% of the international market, maintaining exacting standards in bean selection. Giancarlo brings training from recognized coffee masters and holds industry qualifications that inform roasting decisions and quality standards. Operating a Giesen roaster with meticulous attention to conscious environmental decisions, the micro roastery reflects values that extend from sourcing through roasting to packaging and delivery.
