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HomeCoffeesWolichu Wachu – Éthiopie
Guji · Ethiopia

Wolichu Wachu – Éthiopie

Washed Bourbon, grown at 2100 to 2300 masl

Roasted by Brûlerie Moka

Available now· checked 3 Jul
Washing StationRoaster-stated
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Cupping score

87.3/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryBrûlerie Moka· Marseille, France
Washing StationWolichu Wachu, Guji, Ethiopia?
Producer—
ProcessWashedLavé✓
Harvest—
Altitude2100 to 2300 masl✓
ClimateTemperate oceanic
VarietiesBourbon✓
Roast—
Tasting notesjasmine, violets, oranges, peach, green tea, chamomile, honey✓

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

Flavor Profile

7NOTES
  • jasmine
    Floral › Jasmine
  • violets
    Floral
  • oranges
    Fruity › Citrus › Orange
  • peach
    Fruity › Peach
  • green tea
    Floral › Black Tea
  • chamomile
    Floral › Chamomile
  • honey
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Washing Station

    Wolichu Wachu, Guji, Ethiopia

  2. Roastery

    Brûlerie Moka

  3. Coffee· viewing

    Wolichu Wachu – Éthiopie

Keep exploring the atlas

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

Tastes similarEthiopie - DimtuHadama – ÉthiopieEthiopia AdorsiGujiEthiopia Guji Shakiso WesiEthiopia Guji MekaduSame variety, exploredBourbon2353Similar flavour profilejasmine, violets, oranges1731Same processWashed13025From the same originEthiopia3749More from this roasterBrûlerie Moka62 coffees
Community

Brew recipes

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

ProcessWashedAltitude2100 to 2300 masl
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