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 |
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.
Frequently Asked Questions
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.
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