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HomeCoffeesGEMECHU SHONORA GR.1 | Ethiopia | Natural
Guji · Ethiopia

GEMECHU SHONORA GR.1 | Ethiopia | Natural

Natural Kurume, grown at 1900 to 2200 masl

Roasted by kaffemik

Recently sold out· checked 3 Aug
CooperativeRoaster-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

Roasterykaffemik· Vienna, Austria
CooperativeHarruu Bunnaqaa Coffee Farms, Guji, Ethiopia✓
Producer—
ProcessNatural✓
Harvest—
Altitude1900 to 2200 masl✓
ClimateTropical savanna
VarietiesKurume✓
RoastLight✓
Tasting notesLychee, Raspberry, Floral✓

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

Flavor Profile

3NOTES
  • Lychee
    Fruity
  • Raspberry
    Fruity › Berry › Raspberry
  • Floral
    Floral

Supply Chain

  1. Cooperative

    Harruu Bunnaqaa Coffee Farms, Guji, Ethiopia

  2. Roastery

    kaffemik

  3. Coffee· viewing

    GEMECHU SHONORA GR.1 | Ethiopia | Natural

Keep exploring the atlas

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

Tastes similarGEMECHU SHONORA GR.2 | Ethiopia | NaturalEthiopia Tessema EdimaEthiopia: Bildimoo Bensa – Muttley & Jack'sEthiopia BookkisaEthiopia | ShoondhisaShoondhisa - 250 gr. / Café en granoMore from this farmHarruu Bunnaqaa Coffee Farms1 moreSame variety, exploredKurume148Similar flavour profileLychee, Raspberry, Floral2427Same processNatural7627From the same originEthiopia3749More from this roasterkaffemik40 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1900 to 2200 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