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HomeCoffeesEthiopia Bookkisa Natural
Bookkisa, Guji · Ethiopia

Ethiopia Bookkisa Natural

Natural Ethiopian JARC Selection, grown at 2000 masl

Roasted by Friedhats

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryFriedhats· Amsterdam, Netherlands
Washing StationWeessi (Sookoo Coffee), Bookkisa, Guji, Ethiopia✓
ProducerTure Waji
ProcessNatural✓
Harvest—
Altitude2000 masl✓
ClimateTropical savanna
VarietiesEthiopian JARC Selection≈
RoastEspresso✓
Tasting notesBlackberry, Lemon verbena, Apricot✓

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

Flavor Profile

3NOTES
  • Blackberry
    Fruity › Berry › Blackberry
  • Lemon verbena
    Fruity › Citrus › Lemon
  • Apricot
    Fruity

Supply Chain

  1. Washing Station

    Weessi (Sookoo Coffee), Bookkisa, Guji, Ethiopia

    Grown by Ture Waji

  2. Roastery

    Friedhats

  3. Coffee· viewing

    Ethiopia Bookkisa Natural

Keep exploring the atlas

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

Tastes similarEthiopia BookkisaBookkisa Natural, Guji, EthiopiaEthiopia Bookkisa WashedEthiopia Tessema EdimaCafé Khamsin EtiopíaEthiopia Kokose 74158 Natural 1More from this producerTure Waji35More from this farmWeessi (Sookoo Coffee)2 moreSame variety, exploredEthiopian JARC Selection391Similar flavour profileBlackberry, Lemon verbena, Apricot1588Same processNatural7627From the same originEthiopia3749More from this roasterFriedhats354 coffees
Community

Brew recipes

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

ProcessNaturalAltitude2000 maslRoastEspresso
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