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HomeCoffeesEthiopia Bochesa Natural
Sidama highlands · Ethiopia

Ethiopia Bochesa Natural

Natural Landrace, grown at 2248 masl

Roasted by Onyx Coffee Lab

Recently sold out· checked 15 Jun
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
Washing StationBochesa, Sidama highlands, Ethiopia✓
Producer—
ProcessNatural✓
Harvest—
Altitude2248 masl✓
ClimateSubtropical highland
VarietiesLandrace✓
RoastLight✓
Tasting notesTangerine, Honey Pastry, Plum, Vanilla✓

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

Flavor Profile

4NOTES
  • Tangerine
    Fruity › Citrus
  • Honey Pastry
    Sweet › Brown Sugar › Honey
  • Plum
    Fruity › Dried
  • Vanilla
    Sweet › Vanilla

Supply Chain

  1. Washing Station

    Bochesa, Sidama highlands, Ethiopia

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    Ethiopia Bochesa Natural

Keep exploring the atlas

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

Tastes similarETHIOPIA - Yirgacheffe - NaturalEthiopia - Mora Layo - Heirloom - NaturalYirgacheffe, Ethiopia, NaturalEthiopia NaturalEthiopia Yirgacheffe Aricha Adorsi (Natural)Ethiopia GenesisMore from this farmBochesa5 moreSame variety, exploredLandrace67Similar flavour profileTangerine, Honey Pastry, Plum1610Same processNatural7627From the same originEthiopia3749More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

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

ProcessNaturalAltitude2248 maslRoastLight
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