Ethiopia Guji Buku Abel

A recipe designed to capture the bright strawberry and peach notes of Ethiopian natural beans by flash-chilling them directly over ice.

Concentrated extraction is key for iced coffee; use slightly hotter water (95°C) to quickly extract flavor compounds.

A medium-fine grind of 65-70 clicks on the Kingrinder K6 is recommended.

Swirl the server thoroughly after brewing to ensure the ice melts and the concentration becomes uniform.