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.

HomeCoffeesReadyraw Mexican Oaxaca
Enaria · Ethiopia

Readyraw Mexican Oaxaca

Washed

Roasted by Raw Coffee Company

Available now· checked 31 Jul
RegionEstimated
Get this Coffee
Experience the Coffee Story

Details

RoasteryRaw Coffee Company· دبي, United Arab Emirates
Region & CountryEnaria, Ethiopia✓
Producer—
ProcessWashedEthiopian Enaria is a washed coffee with vibrant notes of black cherry, nectarine, and peach✓
Harvest—
Altitude—
Varieties—
Roast—
Tasting notesblack cherry, nectarine, peach✓

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

Flavor Profile

3NOTES
  • black cherry
    Fruity › Cherry
  • nectarine
    Fruity
  • peach
    Fruity › Peach

Supply Chain

  1. Region & Country

    Enaria, Ethiopia

  2. Roastery

    Raw Coffee Company

  3. Coffee· viewing

    Readyraw Mexican Oaxaca

Keep exploring the atlas

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

Tastes similarMexicoOaxaca Chelín Enrique Lopez Gesha Black HoneyOaxaca Manto Niebla Hnos Villareal Lucia SolisOaxaca Finca Maravillas Natural (World Vision & EQUAL)OaxacaMexico Finca El Bambu Horta Santos MartinezSimilar flavour profileblack cherry, nectarine, peach1437Same processWashed13025From the same originEthiopia3749More from this roasterRaw Coffee Company31 coffees
Community

Brew recipes

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

ProcessWashed
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