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HomeCoffeesEthiopia Bekele Kechara Anaerobic
Murago · Ethiopia

Ethiopia Bekele Kechara Anaerobic

Anaerobic Natural Landrace, grown at 2200 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
ProducerRoaster-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
ProducerBekele Kechara, Ethiopia✓
ProducerBekele Kechara
ProcessAnaerobic Natural✓
HarvestDecember '23✓
Altitude2200 masl✓
ClimateSubtropical highland
VarietiesLandrace✓
Roast—
Tasting noteswatermelon, berries, raspberry, jasmine, silky✓

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

Flavor Profile

4NOTES
  • watermelon
    Fruity
  • berries
    Fruity › Berry
  • raspberry
    Fruity › Berry › Raspberry
  • jasmine
    Floral › Jasmine

Supply Chain

  1. Producer

    Bekele Kechara, Ethiopia

    Grown by Bekele Kechara · Murago

  2. Harvest

    Anaerobic Natural · 2023

  3. Roastery

    Onyx Coffee Lab

  4. Coffee· viewing

    Ethiopia Bekele Kechara Anaerobic

Keep exploring the atlas

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

Tastes similarETHIOPIA Niguse Gemeda Mude Anaerobic NaturalBekele Belaycho - Anaerobic NaturalEthiopia Mersha Syoum AnaerobicEthiopia Bochesa Anaerobic NaturalEthiopia Lalesa AnaerobicEthiopia - Bekele Yutute - Anaerobic HeirloomMore from this producerBekele Kechara1More from this farmBekele Kechara2 moreSame variety, exploredLandrace67Similar flavour profilewatermelon, red berries, raspberry1711Same processAnaerobic Natural776From 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.

ProcessAnaerobic NaturalAltitude2200 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

Harvest sourceObserved