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HomeCoffeesHambela Wamena Buku
Hambela Wamena Buku · Ethiopia

Hambela Wamena Buku

Natural Heirloom, grown at 2300 masl

Roasted by d‘Anastassio Kaffeerösterei

Available now· checked 30 Jul
Washing StationRoaster-stated
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Details

Roasteryd‘Anastassio Kaffeerösterei· Aachen, Germany
Washing StationHambela Wamena Buku Saysa Washing Station, Hambela Wamena Buku, Ethiopia✓
ProducerAhadu Woubshet
ProcessNatural✓
Harvest—
Altitude2300 masl✓
ClimateTropical savanna
VarietiesHeirloom✓
RoastLight✓
Tasting notesApricot, Melon, Blueberry✓

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

Flavor Profile

3NOTES
  • Apricot
    Fruity
  • Melon
    Fruity
  • Blueberry
    Fruity › Berry › Blueberry

Supply Chain

  1. Washing Station

    Hambela Wamena Buku Saysa Washing Station, Hambela Wamena Buku, Ethiopia

    Grown by Ahadu Woubshet

  2. Roastery

    d‘Anastassio Kaffeerösterei

  3. Coffee· viewing

    Hambela Wamena Buku

Keep exploring the atlas

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

Tastes similarEthiopia - Hambela Guji (Natural)Ethiopia | Buku HurufaHambela - EthiopiaMeraki. MundayoEthiopia Worka SakaroEthiopia Bona 74110 JH WashedMore from this producerAhadu Woubshet3More from this farmHambela Wamena Buku Saysa Washing Station2 moreSame variety, exploredHeirloom989Similar flavour profileApricot, Melon, Blueberry1499Same processNatural7627From the same originEthiopia3749More from this roasterd‘Anastassio Kaffeerösterei11 coffees
Community

Brew recipes

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

ProcessNaturalAltitude2300 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