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HomeCoffeesNiguse Jilo - Ethiopia
Yirgacheffe · Ethiopia

Niguse Jilo - Ethiopia

Natural Kurume, grown at 2150 masl

Roasted by Ancoats Coffee Co.

Available now· checked 30 Jul
FarmRoaster-stated
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Cupping score

87/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryAncoats Coffee Co.· Manchester, United Kingdom
FarmHalo Bariti Village, Yirgacheffe, Ethiopia✓
ProducerNiguse Dima Jilo
ProcessNaturalThis coffee has undergone classic natural processing✓
Harvest—
Altitude2150 masl✓
ClimateTemperate oceanic
VarietiesKurume✓
Roast—
Tasting notesdark berry acidity, rich stone fruit notes, sweet violet florality, hibiscus florality, creamy texture, blackberry, parma violets✓

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

Flavor Profile

7NOTES
  • dark berry acidity
    Fruity › Berry
  • rich stone fruit notes
    Fruity
  • sweet violet florality
    Floral
  • hibiscus florality
    Floral › Hibiscus
  • creamy texture
    Sweet › Vanilla
  • blackberry
    Fruity › Berry › Blackberry
  • parma violets
    Floral

Supply Chain

  1. Farm

    Halo Bariti Village, Yirgacheffe, Ethiopia

    Grown by Niguse Dima Jilo

  2. Roastery

    Ancoats Coffee Co.

  3. Coffee· viewing

    Niguse Jilo - Ethiopia

Keep exploring the atlas

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

Tastes similarArchive: Ethiopia Niguse NaraEthiopia Yirgacheffe Sweet BerryEthiopia Adame GorbotaEthiopia AdameEthiopia - HambelaEthiopia Guji MekaduSame variety, exploredKurume148Similar flavour profiledark berry acidity, rich stone fruit notes, sweet violet florality5Same processNatural7627From the same originEthiopia3749More from this roasterAncoats Coffee Co.32 coffees
Community

Brew recipes

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

ProcessNaturalAltitude2150 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