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HomeCoffeesEthiopia Wush Wush Washed Day Lot - Red Rooster Coffee
Keffa · Ethiopia

Ethiopia Wush Wush Washed Day Lot - Red Rooster Coffee

Washed Landrace, grown at 1850 to 1950 masl

Roasted by Red Rooster Coffee Roaster

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryRed Rooster Coffee Roaster· Floyd, USA
Washing StationWush Wush Dinkalem Ademe, Keffa, Ethiopia≈
ProducerDinkalem Ademe
ProcessWashed✓
Harvest—
Altitude1850 to 1950 masl✓
ClimateSubtropical highland
VarietiesLandrace✓
RoastLight✓
Tasting notesFresh Apricot, White Wine, Lemon Black Tea✓

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

Flavor Profile

3NOTES
  • Fresh Apricot
    Fruity
  • White Wine
    Sour/Fermented › Alcohol/Fermented
  • Lemon Black Tea
    Floral › Black Tea

Supply Chain

  1. Washing Station

    Wush Wush Dinkalem Ademe, Keffa, Ethiopia

    Grown by Dinkalem Ademe

  2. Roastery

    Red Rooster Coffee Roaster

  3. Coffee· viewing

    Ethiopia Wush Wush Washed Day Lot - Red Rooster Coffee

Keep exploring the atlas

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

Tastes similarEthiopia Wush Wush WashedEthiopia Wush Wush NaturalEthiopia Dinkalem Ademe Wush WushEthiopia Wush Wush Limited OxygenEthiopia Wush Wush Black HoneyEthiopia WuriMore from this producerDinkalem Ademe5More from this farmWush Wush Dinkalem Ademe1 moreSame variety, exploredLandrace67Similar flavour profileFresh Apricot, White Wine, Lemon Black Tea36Same processWashed13025From the same originEthiopia3749More from this roasterRed Rooster Coffee Roaster146 coffees
Community

Brew recipes

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

ProcessWashedAltitude1850 to 1950 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