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HomeCoffeesEthiopia Girma Sintayehu
Kochere · Ethiopia

Ethiopia Girma Sintayehu

Washed Heirloom, grown at 1900 to 2000 masl

Roasted by Sample Coffee

Recently sold out· checked 4 Jul
ProducerRoaster-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

RoasterySample Coffee· Sydney, Australia
ProducerGirma Sintayehu, Kochere, Ethiopia✓
ProducerGirma Sintayehu
ProcessWashed✓
Harvest—
Altitude1900 to 2000 masl✓
ClimateSubtropical highland
VarietiesHeirloom✓
RoastOmni✓
Tasting notespeach, toffee, apricot✓

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

Flavor Profile

3NOTES
  • peach
    Fruity › Peach
  • toffee
    Sweet › Brown Sugar
  • apricot
    Fruity

Supply Chain

  1. Producer

    Girma Sintayehu, Kochere, Ethiopia

    Grown by Girma Sintayehu

  2. Roastery

    Sample Coffee

  3. Coffee· viewing

    Ethiopia Girma Sintayehu

Keep exploring the atlas

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

Tastes similarEthiopia Girma Sintayehu KurumeEthiopia Bekele GemedaEthiopia KochereEthiopia GedeoHabtamu Fekadu Aga EthiopiaETHIOPIA YIRGACHEFFEMore from this producerGirma Sintayehu3More from this farmGirma Sintayehu1 moreSame variety, exploredHeirloom989Similar flavour profilepeach, toffee, apricot2076Same processWashed13025From the same originEthiopia3749More from this roasterSample Coffee470 coffees
Community

Brew recipes

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

ProcessWashedAltitude1900 to 2000 maslRoastOmni
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