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HomeCoffeesDay 1 | Ethiopia Banko Chelchele Rue - Red Rooster Coffee
Gedeb · Ethiopia

Day 1 | Ethiopia Banko Chelchele Rue - Red Rooster Coffee

Anaerobic Natural Co-fermented with Fresh Local Rue Landrace, grown at 1950 to 2300 masl

Roasted by Red Rooster Coffee Roaster

Available now· checked 31 Jul
Washing StationRoaster-stated
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Details

RoasteryRed Rooster Coffee Roaster· Floyd, USA
Washing StationBanko Chelchele Processing Station, Gedeb, Ethiopia✓
Producer—
ProcessAnaerobic Natural Co-fermented with Fresh Local Rue✓
Harvest—
Altitude1950 to 2300 masl✓
ClimateTemperate oceanic
VarietiesLandrace✓
RoastLight✓
Tasting notesJuniper Berry, Fruity Bubble Gum, Aperol, Lychee✓

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

Flavor Profile

4NOTES
  • Juniper Berry
    Fruity › Berry
  • Fruity Bubble Gum
    Fruity
  • Lychee
    Fruity
  • Aperol
    not on the wheel

Supply Chain

  1. Washing Station

    Banko Chelchele Processing Station, Gedeb, Ethiopia

  2. Roastery

    Red Rooster Coffee Roaster

  3. Coffee· viewing

    Day 1 | Ethiopia Banko Chelchele Rue - Red Rooster Coffee

Keep exploring the atlas

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

Tastes similarChelbesa - Ethiopia, GedebETHIOPIA BANKO CHELBESA - ESPRESSOEthiopia Bank Chelchele Dc5ZpChelbesa Natural - Gedeb, Ethiopia - Luna CoffeeCafé éthiopie CHELCHELEEthiopia ChelcheleSame variety, exploredLandrace67Similar flavour profileJuniper Berry, Fruity Bubble Gum, Aperol281From the same originEthiopia3749More from this roasterRed Rooster Coffee Roaster146 coffees
Community

Brew recipes

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

ProcessAnaerobic Natural Co-fermented with Fresh Local RueAltitude1950 to 2300 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