Roast Level: Medium
Origin: Ethiopia
Region: Sidamo
Process: Natural
Altitude: 1,900 - 2,000 masl
Varietal: Heirloom
Taste notes: Mild floral aroma, stone fruit, black tea-like body, brown spice, and caramelized finish.

The Climbing Goat Roastery started its inception at the Depachika Food Hall in Nakheel Mall almost two years ago. I have been here a few times but ever since they opened in Dubai Festival City Mall, it has become my regular mainly because of convenience.

Some of my my favorites here are the Peru on the Cortado, vibrant and bright - perfect in the morning; Ethiopia on the Espresso Tonic for a hot summer afternoon; Nicaragua on the Flatwhite, gingerbread finish - perfect for the evening.

It’s always nice to see a Slayer espresso machine in action when you sit by the bar. I also enjoy the Japanese Cheesecake and Caprese Focaccia. If you are traveling, I also recommend you pick up their coffee drip bags. Brewing coffee on-the-go cannot get easier than this. Read more here.

A special mention to Daniel who has always been really kind and pushes himself to give the best service and experience to all his customers. He might be fairly new to the specialty coffee industry but never shy to learn on-the-job and is aiming to perfect his manual brewing skills.

Time to pick up some beans for home brewing and he recommended on his current favorites: Ethiopia, Costa Rica or the Colombia. Since my last three were the Colombia, I wanted something different this time and I decided on Ethiopia Sidamo. This has beautiful notes of strawberries and floral notes, classic Ethiopia.

This is Daniel’s brew recipe:

Coffee: 20g
Water: 300g
Temperature: 92 Degrees C
Ratio: 1:15
Total Brew Time: 2 minutes 30 seconds

Three pours in total. Pour 50g of water, bloom for 30 seconds. The next two pours will be 125g of water each. Finish the first pour at 1 minute 10 seconds and second pour at the two minute 30 seconds mark.