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Yirgacheffe · Ethiopia

East Africa

Washed Heirloom, grown at 1700 to 2200 masl

Roasted by Artessa - Coffee Roaster

Available now· checked 28 Jun
RegionEstimated
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Details

RoasteryArtessa - Coffee Roaster· Usingen, Germany
Region & CountryYirgacheffe, Ethiopia✓
Producer—
ProcessWashed✓
HarvestNovember – April✓
Altitude1700 to 2200 masl?
VarietiesHeirloom✓
Roast—
Tasting noteshoney, spices, berries, date, prune, chocolate, citrus, jasmine✓

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

Flavor Profile

8NOTES
  • honey
    Sweet › Brown Sugar › Honey
  • spices
    Spices › Brown Spice
  • berries
    Fruity › Berry
  • date
    Fruity › Dried
  • prune
    Fruity › Dried › Prune
  • chocolate
    Nutty/Cocoa › Chocolate
  • citrus
    Fruity › Citrus
  • jasmine
    Floral › Jasmine

Supply Chain

  1. Region & Country

    Yirgacheffe, Ethiopia

  2. Harvest

    November – April

    stated by the roaster, no harvest year to match on

  3. Roastery

    Artessa - Coffee Roaster

  4. Coffee· viewing

    East Africa

Keep exploring the atlas

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

Tastes similarEthiopia BedessaEthiopia GenesisEthiopia YirgacheffeTo The MoonEspresso - G2, Sidamo, Ethiopia - Hazelnut, Apricot, Black TeaEthiopia Duwancho HoneySame variety, exploredHeirloom989Similar flavour profilehoney, spices, berries1548Same processWashed13025From the same originEthiopia3749More from this roasterArtessa - Coffee Roaster28 coffees
Community

Brew recipes

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

ProcessWashedAltitude1700 to 2200 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