DJ picked up a pound of Biloya from Counter Culture so it’s in the hopper today as a guest espresso. From CC’s tasting notes:
Deep, profoundly sweet notes of blueberry, raspberry, chocolate, and spice highlight this unique single-origin espresso from Biloya. Try 18.5 grams at 200 degrees for a perfect balance of dark chocolate and fruit.
And yes, we’re brewing it at 200 degrees and 18′ish grams. Delicious.
Hey Luke, While in Hot’lanta this past week we also picked up a pound of the Ethiopia Biloya at Octane. Very yummy, indeed. I really enjoyed it in a press. The body came alive as well as the chocolate.