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HomeCoffeesEthiopia Honey Process Haro Wachu
Haro Wachu, Uraga · Ethiopia

Ethiopia Honey Process Haro Wachu

Honey Process Heirloom Varieties, grown at 2200 masl

Roasted by Coffee by Gillespie

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryCoffee by Gillespie· Random Lake, USA
Farma privately run site in Haro Wachu, Haro Wachu, Uraga, Ethiopia✓
Producer—
ProcessHoney Process✓
Harvest—
Altitude2200 masl✓
ClimateHumid subtropical, dry winter
VarietiesHeirloom Varieties✓
Roast—
Tasting notespiloncillo raw sugar, creamy honey, lemon, floral hint, fenugreek seed, Oolong tea✓

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

Flavor Profile

6NOTES
  • piloncillo raw sugar
    Green/Vegetative › Raw
  • creamy honey
    Sweet › Brown Sugar › Honey
  • lemon
    Fruity › Citrus › Lemon
  • floral hint
    Floral
  • Oolong tea
    Floral › Black Tea
  • fenugreek seed
    not on the wheel

Supply Chain

  1. Farm

    a privately run site in Haro Wachu, Haro Wachu, Uraga, Ethiopia

  2. Roastery

    Coffee by Gillespie

  3. Coffee· viewing

    Ethiopia Honey Process Haro Wachu

Keep exploring the atlas

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

Tastes similarEthiopia Haro Wachu Honey ProcessEthiopia Buncho Honey ProcessEthiopia | Honey, OrganicEthiopia Duwancho HoneyBuncho Honey EthiopiaETHIOPIA - TADE HONEY - HONEY PROCESS - HIERLOOM VARIETAL | Coffee CartelSame variety, exploredHeirloom Varieties35Similar flavour profilepiloncillo raw sugar, creamy honey, lemon339Same processHoney Process60From the same originEthiopia3749More from this roasterCoffee by Gillespie30 coffees
Community

Brew recipes

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

ProcessHoney ProcessAltitude2200 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