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HomeCoffeesEthiopia Sun Dried Natural
Guji · Ethiopia

Ethiopia Sun Dried Natural

Natural Local Heirloom, grown at 6400 to 7380 masl

Roasted by Equator Coffees

Available now· checked 30 Jul
EstateRoaster-stated
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Details

RoasteryEquator Coffees· San Rafael, USA
EstateKayon Mountain Estate, Guji, Ethiopia✓
ProducerIsmael Hassen Aredo
ProcessNatural✓
Harvest—
Altitude6400 to 7380 masl✓
ClimateTropical savanna
VarietiesLocal Heirloom✓
RoastLight✓
Tasting notesblueberry, jasmine tea, cocoa nibs✓

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

Flavor Profile

3NOTES
  • blueberry
    Fruity › Berry › Blueberry
  • jasmine tea
    Floral › Black Tea
  • cocoa nibs
    Nutty/Cocoa

Supply Chain

  1. Estate

    Kayon Mountain Estate, Guji, Ethiopia

    Grown by Ismael Hassen Aredo

  2. Roastery

    Equator Coffees

  3. Coffee· viewing

    Ethiopia Sun Dried Natural

Keep exploring the atlas

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

Tastes similarEthiopia Hamesho KebinaEthiopia Sharro Natural Indigenous VarietiesETHIOPIA Morke Niguse Gemeda NaturalEthiopia Yiergacheffee Aricha NaturalEthiopia BedessaEthiopia Ware, Bensa, Sidama Natural 74110 & HeirloomMore from this producerIsmael Hassen Aredo12More from this farmKayon Mountain Estate14 moreSame variety, exploredLocal Heirloom16Similar flavour profileblueberry, jasmine tea, cocoa nibs605Same processNatural7627From the same originEthiopia3749More from this roasterEquator Coffees41 coffees
Community

Brew recipes

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

ProcessNaturalAltitude6400 to 7380 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