One of the coffee world's best kept secrets, we’re always blown away by what we taste from Subtext. Representing the offering from Subtext is a wonderfully delicate washed Ethiopian coffee- in fact, it’s the very first washed coffee from Ture Waji, so you’ve got a little bit of history in your box :-)

Washed Ethiopian coffees tend to choke a bit during the brew, especially at lighter roasts like this coffee. We’d recommend using less pulses (the amount of times you start and stop pouring) and pour more continuously during your brew to prevent some of this choking.

This coffee slaps. A super juicy Sidra/Geisha lot roasted by Ilse is an amazing, tropical contrast to the delicacy found in the Subtext coffee and the deeper sweetness in the offering from Heart.

There is so much complexity found in this coffee. This coffee will work well across all brew methods, look to push extraction however you can to express as much of the quality of this coffee as possible. This coffee is very soluble, and if you find that when pushing extraction with grind size that it tastes a bit overbearing/muddled, you can easily bypass a couple of grams of water into the final brew to provide a bit more clarity to the cup profile.

We saw this coffee pop up on Heart’s offering list and were immediately intrigued. We often see screen size AA and AB in Kenyan coffees, but very rarely screen size C. We always enjoy featuring new/less common coffees (like the Chiroso from Subtext a couple of months ago or the Vietnamese coffee last month), and we found this coffee to be even more tasty than it is interesting.

This coffee is very sweet. We’d recommend that you trust the sweetness will stay in tact and push the ratio a bit to extend the complexity and floral qualities in the cup.