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HomeCoffeesEthiopia Gatta Anaerobic Natural
Sidama Bensa · Ethiopia

Ethiopia Gatta Anaerobic Natural

anaerobic natural, grown at 210 masl

Roasted by Olympia Coffee Roasting

Recently sold out· checked 3 Aug
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryOlympia Coffee Roasting· Olympia, USA
Locality, Region & CountryGatta Farm, Sidama Bensa, Ethiopia?
ProducerDaye Bensa
Processanaerobic natural≈
Harvest—
Altitude210 masl
Varieties—
Roast—
Tasting notestropical fruit, berries, tiki cocktails✓

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

Flavor Profile

3NOTES
  • tropical fruit
    Fruity
  • berries
    Fruity › Berry
  • tiki cocktails
    not on the wheel

Supply Chain

  1. Locality, Region & Country

    Gatta Farm, Sidama Bensa, Ethiopia

    Grown by Daye Bensa

  2. Roastery

    Olympia Coffee Roasting

  3. Coffee· viewing

    Ethiopia Gatta Anaerobic Natural

Keep exploring the atlas

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

Tastes similarEthiopia Hadessa Anaerobic NaturalEthiopia Lalesa AnaerobicETHIOPIA Niguse Gemeda Mude Anaerobic NaturalEthiopia, Hambela Buku Sayisa, Anaerobic NaturalEthiopia Tangut Pulped AnaerobicEthiopia: Worka Sakaro Anaerobic NaturalMore from this producerDaye Bensa22Similar flavour profiletropical fruit, berries, tiki cocktails453Same processanaerobic natural776From the same originEthiopia3749More from this roasterOlympia Coffee Roasting30 coffees
Community

Brew recipes

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

Processanaerobic naturalAltitude210 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