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HomeCoffeesEthiopie ECHEMO
Jimma / Limmu · Ethiopia

Ethiopie ECHEMO

Natural Heirloom, grown at 2100 masl

Roasted by Jumca

Available now· checked 30 Jul
FarmRoaster-stated
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Details

RoasteryJumca· CONFLANS, France
FarmKota Bedaye Kebele, Jimma / Limmu, Ethiopia?
ProducerKhalid SHIFA
ProcessNaturalPour son process nature, Khalid Shifa récolte et trie les plus belles cerises. Elles sèchent ensuite au soleil, durant 3 semaines, sur des lits surélevés✓
Harvest—
Altitude2100 masl✓
ClimateSubtropical highland
VarietiesHeirloom✓
Roast—
Tasting notesgrapefruit, strawberry, raisin sec, caramel, almond✓

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

Flavor Profile

5NOTES
  • grapefruit
    Fruity › Citrus › Grapefruit
  • strawberry
    Fruity › Berry › Strawberry
  • raisin sec
    Fruity › Dried › Raisin
  • caramel
    Sweet › Brown Sugar
  • almond
    Nutty/Cocoa › Almond

Supply Chain

  1. Farm

    Kota Bedaye Kebele, Jimma / Limmu, Ethiopia

    Grown by Khalid SHIFA

  2. Roastery

    Jumca

  3. Coffee· viewing

    Ethiopie ECHEMO

Keep exploring the atlas

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

Tastes similarCafé éthiopie CHELCHELECafé Ethiopie Bedaye 1kgCafé Ethiopie Bedaye 2kgETHIOPIE - SikoCafé Ethiopie Bedaye 250gEtiopien GedeoMore from this producerKhalid SHIFA21Same variety, exploredHeirloom989Similar flavour profilepamplemousse, fraise, raisin sec2032Same processNatural7627From the same originEthiopia3749More from this roasterJumca10 coffees
Community

Brew recipes

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

ProcessNaturalAltitude2100 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