Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·ContactLegal NoticePrivacy

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us. CoffeeData_2.0.13

HomeCoffeesCafé Khamsin Etiopía
Guji 1 · Ethiopia

Café Khamsin Etiopía

Natural Kurume, Welicho, grown at 2150 masl

Roasted by Tornado Cafe

Available now· checked 6 Oct
FarmRoaster-stated
Get this Coffee
Experience the Coffee Story

Cupping score

90.0/ 100

Excellent · SCA 85–89

Roaster-stated

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

Details

RoasteryTornado Cafe· Barcelona, Spain
FarmSuke Quto Farm, Guji 1, Ethiopia?
ProducerTesfaye Bekele
ProcessNaturalNatural, Orgánico y Rainforest Alliance✓
Harvest—
Altitude2150 masl✓
ClimateTropical savanna
VarietiesKurume, Welicho✓
Roast—
Tasting notesblackberry, peach, apricot, lemon, floral✓

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

Flavor Profile

5NOTES

Supply Chain

  1. Farm

    Suke Quto Farm, Guji 1, Ethiopia

    Grown by Tesfaye Bekele

  2. Roastery

    Tornado Cafe

  3. Coffee· viewing

    Café Khamsin Etiopía

Keep exploring the atlas

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

More from this producerTesfaye Bekele35More from this farmSuke Quto Farm12 moreSame variety, exploredKurume174Welicho16Similar flavour profileblackberry, peach, apricot2243Same processNatural7219From the same originEthiopia3629More from this roasterTornado Cafe10 coffees
Brewing

Brew recipes

Pick a method to see a proven baseline, then dial it in for this coffee.

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. 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