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HomeCoffeesEthiopia | Tome
Uraga, Guji · Ethiopia

Ethiopia | Tome

Natural Heirloom, grown at 2100 to 2250 masl

Roasted by Cloud Picker Coffee

Recently sold out· checked 3 Aug
Washing StationRoaster-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

RoasteryCloud Picker Coffee· Dublin, Ireland
Washing StationTome washing station, Uraga, Guji, Ethiopia✓
ProducerEdema brothers
ProcessNaturalProcess | Natural✓
Harvest—
Altitude2100 to 2250 masl✓
ClimateTropical savanna
VarietiesHeirloom✓
Roast—
Tasting notesCranberry, Golden Syrup, Lavender✓

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

Flavor Profile

3NOTES
  • Cranberry
    Fruity › Berry › Cranberry
  • Lavender
    Floral
  • Golden Syrup
    not on the wheel

Supply Chain

  1. Washing Station

    Tome washing station, Uraga, Guji, Ethiopia

    Grown by Edema brothers

  2. Roastery

    Cloud Picker Coffee

  3. Coffee· viewing

    Ethiopia | Tome

Keep exploring the atlas

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

Tastes similarEthiopia - ShakissoEthiopia Hamesho KebinaEthiopia WashedGigesa EthiopiaEthiopia UragaEthiopia, Guji BukiMore from this farmTome washing station1 moreSame variety, exploredHeirloom989Similar flavour profileCranberry, Golden Syrup, Lavender408Same processNatural7627From the same originEthiopia3749More from this roasterCloud Picker Coffee29 coffees
Community

Brew recipes

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

ProcessNaturalAltitude2100 to 2250 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