Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesCafe Monarca Ethiopia
Sidama · Ethiopia

Cafe Monarca Ethiopia

Natural anaerobic Kurume, Dega

Roasted by Salvatge Coffee Roasters

Available now· checked 3 Aug
FarmRoaster-stated
Get this Coffee
Experience the Coffee Story

Details

RoasterySalvatge Coffee Roasters· Barcelona, Spain
FarmShantawene, Sidama, Ethiopia?
ProducerFamilia Dukamo
ProcessNatural anaerobicprocesado mediante natural anaeróbico✓
Harvest—
Altitude—
ClimateTemperate oceanic
VarietiesKurume, Dega✓
Roast—
Tasting notesmuscovado sugar, blackberries, orange✓

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

Flavor Profile

3NOTES
  • muscovado sugar
    Sweet › Brown Sugar
  • blackberries
    Fruity › Berry
  • orange
    Fruity › Citrus › Orange

Supply Chain

  1. Farm

    Shantawene, Sidama, Ethiopia

    Grown by Familia Dukamo

  2. Roastery

    Salvatge Coffee Roasters

  3. Coffee· viewing

    Cafe Monarca Ethiopia

Keep exploring the atlas

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

Tastes similarEthiopia Tessema EdimaCafé Etiopía Limu JimmaEthiopia Hamesho KebinaCafé Etiopía SidamoCafe Golden EthiopiaCafe De EtiopiaMore from this farmShantawene8 moreSame variety, exploredKurume148Dega82Similar flavour profilemuscovado sugar, blackberries, orange798Same processNatural anaerobic134From the same originEthiopia3749More from this roasterSalvatge Coffee Roasters12 coffees
Community

Brew recipes

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

ProcessNatural anaerobic
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