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HomeCoffeesEthiopia Sookoo Wine
Guji · Ethiopia

Ethiopia Sookoo Wine

Anaerobic Natural Gibirinna 74110, Serta 74112, grown at 2000 to 2200 masl

Roasted by Friedhats

Recently sold out· checked 29 Jul
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryFriedhats· Amsterdam, Netherlands
Locality, Region & CountrySuke, Guji, Ethiopia✓
ProducerSookoo Coffee
ProcessAnaerobic Natural✓
Harvest—
Altitude2000 to 2200 masl✓
VarietiesGibirinna 74110, Serta 74112✓
RoastEspresso✓
Tasting notesRed wine, Red grapes, Tropical fruits✓

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

Flavor Profile

3NOTES
  • Red wine
    Sour/Fermented › Alcohol/Fermented
  • Red grapes
    Fruity › Grape
  • Tropical fruits
    Fruity

Supply Chain

  1. Locality, Region & Country

    Suke, Guji, Ethiopia

    Grown by Sookoo Coffee

  2. Roastery

    Friedhats

  3. Coffee· viewing

    Ethiopia Sookoo Wine

Keep exploring the atlas

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

Tastes similarETHIOPIA BUKU ABEL ESPRESSOEtiopien Gedeo KurumeEthiopia Bette Buna Red WineEthiopia Guji UragaEthiopia AdameEthiopia YirgaCheffe Harusuke 200gMore from this producerSookoo Coffee1Same variety, exploredGibirinna 7411027Similar flavour profileRed wine, Red grapes, Tropical fruits324Same processAnaerobic Natural776From the same originEthiopia3749More from this roasterFriedhats354 coffees
Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude2000 to 2200 maslRoastEspresso
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