With the Goodfoot, our goal was to make an espresso that is modern, fruity and complex, while remaining accessible to everyone. The acidity is present but not overpowered. The fruitiness is in the foreground, but chocolate lovers will also get their money's worth in the aftertaste.
For a very full body and more intensity, we recommend a brewing ratio of 1:2.3 (e.g. 17g coffee to 40g drink). On the other hand, if you want the full sweetness, you should choose a ratio of 1:3 (17g coffee / 50g drink)
The green coffees that we used here are so-called community coffees. These are coffees where several smallholders join forces to market their coffees together. Especially for the farmers, who only have one hectare or less of land, this is very good way to market their coffee at a good price. The composition of this blend is as follows:
50% BRAZIL - SANCOFFEE CARAMELO BLEND
30% COLOMBIA - EXOTICO DE ALTURA / GIRALDO
20% ETHIOPIA - WORKA NATURAL
Flavors Cocoa, Cherries, Brown Sugar
Suitable for semi automatic machines, fully automatic machines, stovetop pots
For the best taste, we recommend letting the coffee rest for 9 days after roasting and then consuming it within 4 weeks. If you order the coffee ground, you should use it even more quickly, as its aroma is lost much more quickly.