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HomeCoffeesEthiopia Suke Espresso
Guji Zone, Odo Shakisso District · Ethiopia

Ethiopia Suke Espresso

Washed Kurume, Welicho, Ethiopia Heirloom, grown at 1800 to 2200 masl

Roasted by Linea Coffee Roasting

Available now· checked 30 Jul
FarmRoaster-stated
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Details

RoasteryLinea Coffee Roasting· San Francisco, USA
FarmSuke Quto Farm, Guji Zone, Odo Shakisso District, Ethiopia✓
ProducerTesfaye Bekele
ProcessWashed✓
Harvest—
Altitude1800 to 2200 masl✓
ClimateSubtropical highland
VarietiesKurume, Welicho, Ethiopia Heirloom✓
RoastEspresso✓
Tasting notespeach jam, vanilla, papaya, sweet lime acidity, honey noted finish, elegant syrupy body✓

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

Flavor Profile

6NOTES
  • peach jam
    Fruity › Peach
  • vanilla
    Sweet › Vanilla
  • papaya
    Fruity
  • sweet lime acidity
    Fruity › Citrus › Lime
  • honey noted finish
    Sweet › Brown Sugar › Honey
  • elegant syrupy body
    not on the wheel

Supply Chain

  1. Farm

    Suke Quto Farm, Guji Zone, Odo Shakisso District, Ethiopia

    Grown by Tesfaye Bekele

  2. Roastery

    Linea Coffee Roasting

  3. Coffee· viewing

    Ethiopia Suke Espresso

Keep exploring the atlas

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

Tastes similarEthiopia Suke NaturalEthiopia Shakiso Shoondhisa EspressoEthiopia Suke QutoEthiopia | Honey, OrganicEthiopia Suke WerekataEspresso „Blütezeit“More from this producerTesfaye Bekele39More from this farmSuke Quto Farm19 moreSame variety, exploredKurume148Welicho16Ethiopia Heirloom20Similar flavour profilepeach jam, vanilla, papaya1046Same processWashed13025From the same originEthiopia3749More from this roasterLinea Coffee Roasting29 coffees
Community

Brew recipes

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

ProcessWashedAltitude1800 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