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HomeCoffeesGEMECHU SHONORA GR.2 | Ethiopia | Natural
Guji · Ethiopia

GEMECHU SHONORA GR.2 | Ethiopia | Natural

Natural Kurume, grown at 1900 to 2200 masl

Roasted by kaffemik

Recently sold out· checked 3 Aug
CooperativeRoaster-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

Roasterykaffemik· Vienna, Austria
CooperativeHarruu Bunnaqaa Coffee Farms, Guji, Ethiopia✓
ProducerGemechu Shonora & 500 smallholders
ProcessNatural✓
Harvest—
Altitude1900 to 2200 masl✓
ClimateTropical savanna
VarietiesKurume✓
RoastLight✓
Tasting notesfloral, fruity, sweet, spicy✓

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

Flavor Profile

4NOTES
  • floral
    Floral
  • fruity
    Fruity
  • sweet
    Sweet › Overall Sweet
  • spicy
    Spices › Brown Spice

Supply Chain

  1. Cooperative

    Harruu Bunnaqaa Coffee Farms, Guji, Ethiopia

    Grown by Gemechu Shonora & 500 smallholders

  2. Roastery

    kaffemik

  3. Coffee· viewing

    GEMECHU SHONORA GR.2 | Ethiopia | Natural

Keep exploring the atlas

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

Tastes similarGEMECHU SHONORA GR.1 | Ethiopia | NaturalNew Coffee! Karamo Ethiopia NaturalETHIOPIA GEMECHU SITE NATURALEthiopia: Bildimoo Bensa – Muttley & Jack'sEthiopia | ShoondhisaEthiopia Tessema EdimaMore from this farmHarruu Bunnaqaa Coffee Farms1 moreSame variety, exploredKurume148Similar flavour profilefloral, fruity, sweet2479Same processNatural7627From the same originEthiopia3749More from this roasterkaffemik40 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1900 to 2200 maslRoastLight
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