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HomeCoffeesEthiopia Nesru Aba Nura Filter
Jimma Zone · Ethiopia

Ethiopia Nesru Aba Nura Filter

Natural, grown at 1950 to 2000 masl

Roasted by Friedhats

Recently sold out· checked 29 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

RoasteryFriedhats· Amsterdam, Netherlands
FarmKota Kebele, Jimma Zone, Ethiopia?
Producer—
ProcessNaturalThis naturally processed cup tastes like raspberry jam and mango, with a creamy aftertaste - which is a pretty good combo for a natural Ethiopian✓
Harvest—
Altitude1950 to 2000 masl✓
ClimateSubtropical highland
Varieties—
RoastFilter✓
Tasting notesraspberry jam, mango, creamy✓

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

Flavor Profile

2NOTES
  • raspberry jam
    Fruity › Berry › Raspberry
  • mango
    Fruity

Supply Chain

  1. Farm

    Kota Kebele, Jimma Zone, Ethiopia

  2. Roastery

    Friedhats

  3. Coffee· viewing

    Ethiopia Nesru Aba Nura Filter

Keep exploring the atlas

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

Tastes similarEthiopia Shantawene Sidama Filter Coffee 250GEthiopia Wosasa FilterEthiopia Kelloo Uraga FilterETHIOPIA YAYE FILTEREthiopia Kabira Natural FilterEthiopia Kebede Maro #1 FilterMore from this farmKota Kebele3 moreSimilar flavour profileraspberry jam, mango, creamy801Same 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.

ProcessNaturalAltitude1950 to 2000 maslRoastFilter
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