Gédéo in biodegradable capsules Ethiopia

Gédéo is cultivated in mixed farming between Yargacheffe and Guji in organic gardens from 2000 to 2150m by 37 Ethiopian farmers, with particular attention paid to hand harvesting, sorting and drying at the Suke station to fully express the identity of a unique terroir.

Espresso recipe:

In: 18g Out: 45g / 30 seconds / 9 bar / 93°C