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HomeCoffeesElto Washed 2025
Sidama · Ethiopia

Elto Washed 2025

Washed, grown at 2200 to 2300 masl

Roasted by September Coffee

Recently sold out· checked 3 Aug
RegionEstimated
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

RoasterySeptember Coffee· Ottawa, Canada
Region & CountrySidama, Ethiopia?
Producer—
ProcessWashedElto - Washed 2025✓
Harvest2025✓
Altitude2200 to 2300 masl
Varieties—
Roast—
Tasting notestangerine, lime, stone fruits, white floral✓

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

Flavor Profile

4NOTES
  • tangerine
    Fruity › Citrus
  • lime
    Fruity › Citrus › Lime
  • stone fruits
    Fruity
  • white floral
    Floral

Supply Chain

  1. Region & Country

    Sidama, Ethiopia

  2. Harvest

    2025

    stated by the roaster, no harvest year to match on

  3. Roastery

    September Coffee

  4. Coffee· viewing

    Elto Washed 2025

Keep exploring the atlas

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

Tastes similarMullugeta Muntasha Ethiopia Washed 20252024 Hamasho, SEY Dry Washed - EthiopiaEthiopia Elto Arbegona 74158 G1 (Double Washed)2025 Kubi, Washed - EthiopiaEthiopia Alo Tri-Up 74158 Tri-Up WashedEthiopia Alo Infinity 74158 Darkroom WashedSimilar flavour profiletangerine, lime, stone fruits627Same processWashed13025From the same originEthiopia3749More from this roasterSeptember Coffee358 coffees
Community

Brew recipes

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

ProcessWashedAltitude2200 to 2300 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