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HomeCoffeesKaffebonner Etiopia Bishan Fugu Morkbrent
Guji · Ethiopia

Kaffebonner Etiopia Bishan Fugu Morkbrent

Anaerobic JARC 74112

Roasted by Kaffa

Recently sold out· checked 30 Jul
FarmRoaster-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

RoasteryKaffa· London, United Kingdom
FarmHambela, Guji, Ethiopia?
ProducerTsedenia Abayneh og Altayen Abayneh
ProcessAnaerobicAnaerobisk Bærtørket✓
Harvest—
Altitude—
ClimateTropical savanna
VarietiesJARC 74112✓
Roast—
Tasting notestropical fruit, dark chocolate, blueberry✓

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

Flavor Profile

3NOTES
  • tropical fruit
    Fruity
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • blueberry
    Fruity › Berry › Blueberry

Supply Chain

  1. Farm

    Hambela, Guji, Ethiopia

    Grown by Tsedenia Abayneh og Altayen Abayneh

  2. Roastery

    Kaffa

  3. Coffee· viewing

    Kaffebonner Etiopia Bishan Fugu Morkbrent

Keep exploring the atlas

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

Tastes similarETHIOPIA GujiMundayo Espresso EtiopiaEthiopia Bishan DimoEthiopia YirgacheffeMelaku – ÉthiopieEtiopia Jebena - Eva CaffèMore from this producerTsedenia Abayneh og Altayen Abayneh1More from this farmHambela9 moreSame variety, exploredJARC 7411226Similar flavour profiletropical fruit, dark chocolate, blueberry1979Same processAnaerobic2016From the same originEthiopia3749More from this roasterKaffa25 coffees
Community

Brew recipes

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

ProcessAnaerobic
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