Skip to product information
1 of 2

Ethiopia Moralayo - Natural

Pineapple Hibiscus Yoghurt Pudding
Roasted For
Filter
Roast Level
Light
Country
Ethiopia
Varietals
Heirloom
Process
Natural

Learn more about this item

Try this out with cold brew brewing method!

Country: Ethiopia

Region: Yirgacheffe

Farm: Moralayo

Process: Natural

Varietals: Heirloom

Cupping notes: Pineapple/Hibiscus/Yogurt Pudding

Roast level availability: Filter

Brew recommendation:

Brew Ratio: 1:16

Dose: 20g

Yield: 320g

Temp: 94°C

Brew Time: 2:30

Quantity
Regular price $24.00
Regular price Sale price $24.00
Sale Sold out
Shipping calculated at checkout.

Free Shipping

Over $65

Roasted Fresh

Weekly

Award-Winning

Golden Bean Coffee Roasters

You're $41.00 away from Free Shipping!

Frequently bought together

View full details

Frequently asked questions

How do I make cold brew with this light-roasted Ethiopian Moralayo without it tasting weak?
Most traditional cold brew recipes are designed for dark roasts steeped for 12 to 24 hours. If you apply that to a delicate, light filter roast like the Moralayo Natural, you often end up with a weak, watery cup or an over-extracted, bitter mess. To unlock the tropical pineapple and floral hibiscus notes, you need to adjust your parameters. Use a tight 1:10 ratio (for example, 50g of coarsely ground coffee to 500g of cold water) and let it steep in the fridge for a concentrated 5 to 10 hours. This shorter, intense steep pulls out the dense fruit sugars and unique creamy texture without extracting heavy, woody defects.
How do I stop the hibiscus and pineapple notes in the Moralayo from tasting too sour or astringent?
High-altitude Ethiopian heirloom coffees possess brilliant fruit acids, but notes like hibiscus and pineapple can quickly skew unpleasantly sharp or bitter if your extraction stalls. If your total draw-down time drifts past the 2:30 minute mark on a manual pour-over, the water begins pulling out bitter, tannic compounds that mask the sweetness. Keep your kettle water at 94°C to extract the ripe fruit elements early, use a clean medium-coarse grind to prevent your paper filter from clogging, and keep a steady pouring pace to finish right on time for a clean, juice-like cup.