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HomeCoffeesGemechu
Sidama's Bensa district · Ethiopia

Gemechu

Natural

Roasted by Ascension Coffee Roasters

Available now· checked 30 Jul
Washing StationRoaster-stated
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Details

RoasteryAscension Coffee Roasters· Dallas, USA
Washing StationGemechu processing station, Sidama's Bensa district, Ethiopia✓
ProducerBekele
ProcessNaturalEthiopian natural process coffee with pronounced grape and purple fruit notes, complemented by milk chocolate undertones. Expect a medium body, lively acidity, and a clean finish that highlights its fruit-forward profile✓
Harvest—
Altitude—
ClimateTemperate oceanic
Varieties—
RoastMedium✓
Tasting notesgrape, purple fruit, milk chocolate, citrus, berry, floral✓

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

Flavor Profile

6NOTES
  • grape
    Fruity › Grape
  • purple fruit
    Fruity
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • citrus
    Fruity › Citrus
  • berry
    Fruity › Berry
  • floral
    Floral

Supply Chain

  1. Washing Station

    Gemechu processing station, Sidama's Bensa district, Ethiopia

    Grown by Bekele

  2. Roastery

    Ascension Coffee Roasters

  3. Coffee· viewing

    Gemechu

Keep exploring the atlas

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

Tastes similarEthiopia – Gemechu SiteGemechu SiteCafé Ethiopie HABTAMU BIOGemechu Site 1FRUITOPIAGemechu Site 2More from this producerBekele95Similar flavour profilegrape, purple fruit, milk chocolate2359Same processNatural7627From the same originEthiopia3749More from this roasterAscension Coffee Roasters15 coffees
Community

Brew recipes

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

ProcessNaturalRoastMedium
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