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Yirgacheffe · Ethiopia

Ethiopia Worka

Washed, Raised-Bed Dried Heirloom, grown at 1850 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
Washing StationSNAP specialty coffee, Yirgacheffe, Ethiopia✓
Producer—
ProcessWashed, Raised-Bed Dried✓
Harvest—
Altitude1850 masl✓
ClimateTemperate oceanic
VarietiesHeirloom✓
Roast—
Tasting notesBergamot, Honeysuckle, Silky, Cocoa✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Bergamot
    Floral › Black Tea
  • Honeysuckle
    Floral
  • Cocoa
    Nutty/Cocoa

Supply Chain

  1. Washing Station

    SNAP specialty coffee, Yirgacheffe, Ethiopia

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    Ethiopia Worka

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarETHIOPIA Danche Honey HXEthiopia Acacia CoffeeNew Coffee! Alaka EthiopiaEthiopian Yirgacheffe Single Origin CoffeeEthiopia Tessema EdimaEthiopia ChelbesaMore from this farmSNAP specialty coffee1 moreSame variety, exploredHeirloom989Similar flavour profileBergamot, Honeysuckle, Silky1182Same processWashed, Raised-Bed Dried11From the same originEthiopia3749More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashed, Raised-Bed DriedAltitude1850 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability