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HomeCoffeesDoyo Ethiopia
Jimma · Ethiopia

Doyo Ethiopia

Washed Heirloom, grown at 1900 to 2000 masl

Roasted by The Roasting Shed

Available now· checked 30 Jul
CooperativeRoaster-stated
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Details

RoasteryThe Roasting Shed· London, United Kingdom
CooperativeDoyo Cooperative, Jimma, Ethiopia✓
Producer—
ProcessWashedThe coffee is fermented then dried on raised beds, allowing for even airflow and gentle drying. This approach helps highlight the coffee’s clarity, resulting in a cup that is clean yet complex✓
Harvest—
Altitude1900 to 2000 masl✓
ClimateSubtropical highland
VarietiesHeirloom✓
Roast—
Tasting notessweet orange, delicate black tea, peach sweetness✓

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

Flavor Profile

3NOTES
  • sweet orange
    Fruity › Citrus › Orange
  • delicate black tea
    Floral › Black Tea
  • peach sweetness
    Fruity › Peach

Supply Chain

  1. Cooperative

    Doyo Cooperative, Jimma, Ethiopia

  2. Roastery

    The Roasting Shed

  3. Coffee· viewing

    Doyo Ethiopia

Keep exploring the atlas

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

Tastes similarDOYO - ETHIOPIADOYO - ETHIOPIA - AGENTIEthiopia Hambela BuliyeEthiopia Mohammed Aba NuraEthiopia AdorsiEthiopia Abdo Aba MechaSame variety, exploredHeirloom989Similar flavour profilesweet orange, delicate black tea, peach sweetness22Same processWashed13025From the same originEthiopia3749More from this roasterThe Roasting Shed17 coffees
Community

Brew recipes

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

ProcessWashedAltitude1900 to 2000 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