Tokyo Ethiopian-Colombian Coffee Blend
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Tokyo Ethiopian-Colombian Coffee Blend: Profile and Brewing Guide
Tokyo Ethiopian-Colombian Coffee Blend is roasted coffee from Brooklyn Roasting Company. The documented cup direction is lemon, honey, mocha, sweetness, and a clean finish. The Ethiopian component is described as bright; body is not specified. It is ready to grind and brew.
Tokyo was developed with Brooklyn Roasting Company’s Japanese roasting team. It combines washed Ethiopia Nura Kurate, described as lemony and bright with honey and mocha, with a more developed Colombia Tolima component described as sweet and clean.
Coffee Profile
| Roaster | Brooklyn Roasting Company |
|---|---|
| Origin | Blend of Ethiopia and Colombia |
| Roast | Colombia component receives more roast; overall level not specified |
| Process | Ethiopia Nura Kurate washed component; Colombia component not specified |
| Cultivar or selection | Not specified |
| Flavor direction | Lemon, honey, mocha, sweetness, and a clean finish |
| Acidity | Bright from the Ethiopian component |
| Body | Not specified |
| Format | 12 oz tin or 5 lb bag; whole bean or several grind options |
What to Expect in the Cup
Tasting notes describe sensory similarities rather than added ingredients. Evaluate the coffee at hot, warm, and cooler temperatures: sweetness and fruit often become clearer as heat falls, while body, clarity, and finish reveal whether extraction is balanced.
Brewing Guidance
A 1:16 pour-over can separate lemon, honey, and mocha. For espresso, begin near 1:2.2 to give the bright component room; shorten the yield if the shot lacks body.
Dialing in extraction
Keep the dose and water quantity stable while changing one variable at a time. For filter coffee, brew ratio controls strength while grind size and contact time drive extraction; watch the drawdown and taste the finish. For espresso, record dose and beverage yield so grind changes are measurable. For whole-bean preparation, a consistent burr grinder such as the Turin DF64 Gen 2 single-dose grinder makes repeatable grind adjustments easier. Espresso drinkers can pair the coffee with the Turin Legato espresso machine and adjust grind before changing dose or temperature.
Frequently Asked Questions
Is this coffee roasted or green?
This is roasted coffee, not green coffee, and is ready to brew.
What flavor should I expect?
The documented direction is lemon, honey, mocha, sweetness, and a clean finish. Water chemistry, freshness, grind, and extraction will affect how clearly those characteristics appear.
What roast level is it?
The listing identifies the roast as colombia component receives more roast; overall level not specified. Where the supplier does not specify an exact level, this page leaves it unspecified instead of guessing.
Which brewing method should I use?
A 1:16 pour-over can separate lemon, honey, and mocha. For espresso, begin near 1:2.2 to give the bright component room; shorten the yield if the shot lacks body.
Should I choose whole bean or ground?
The current options are 12 oz tin or 5 lb bag; whole bean or several grind options. Whole bean gives the most control over grind and helps preserve aroma; choose ground when it matches your brewer.
How should I store it?
Keep the package sealed in a cool, dry cabinet away from heat, light, moisture, and strong odors. Grind whole beans immediately before brewing when practical, and let freshly roasted coffee degas before making final espresso adjustments.
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