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HomeCoffeesEthiopia - Kolla Bolcha
Agaro · Ethiopia

Ethiopia - Kolla Bolcha

Fully Washed Local Landraces, grown at 2000 to 2100 masl

Roasted by Boxx Coffee Roasters Co.

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryBoxx Coffee Roasters Co.· Istanbul, Turkey
Washing StationKolla Bolcha Washing Station, Agaro, Ethiopia✓
Producer—
ProcessFully Washed✓
Harvest—
Altitude2000 to 2100 masl✓
ClimateTemperate oceanic
VarietiesLocal Landraces✓
RoastFilter✓
Tasting notesGreen Tea, Lime, Candied Ginger, Nectarine, Floral✓

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

Flavor Profile

5NOTES
  • Green Tea
    Floral › Black Tea
  • Lime
    Fruity › Citrus › Lime
  • Candied Ginger
    Spices › Brown Spice
  • Nectarine
    Fruity
  • Floral
    Floral

Supply Chain

  1. Washing Station

    Kolla Bolcha Washing Station, Agaro, Ethiopia

  2. Roastery

    Boxx Coffee Roasters Co.

  3. Coffee· viewing

    Ethiopia - Kolla Bolcha

Keep exploring the atlas

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

Tastes similarEthiopia KeramoEthiopia Hambela BuliyeEthiopia - KeramoYabitu Koba EthiopiaChelbesa EthiopiaEthiopia Koke ShalayeMore from this farmKolla Bolcha Washing Station1 moreSame variety, exploredLocal Landraces40Similar flavour profileGreen Tea, Lime, Candied Ginger749Same processFully Washed350From the same originEthiopia3749More from this roasterBoxx Coffee Roasters Co.33 coffees
Community

Brew recipes

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

ProcessFully WashedAltitude2000 to 2100 maslRoastFilter
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