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HomeCoffeesTade GG Estate
Guji · Ethiopia

Tade GG Estate

Washed Heirloom, grown at 1830 to 1950 masl

Roasted by Five Senses Coffee

Available now· checked 18 Jun
FarmRoaster-stated
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Details

RoasteryFive Senses Coffee· Melbourne, Australia
FarmShakisso, Guji, Ethiopia≈
ProducerTesfaye Bekele
ProcessWashedThe coffee is then washed and dried in parchment for 9-15 days on elevated drying beds✓
Harvest—
Altitude1830 to 1950 masl✓
ClimateTropical savanna
VarietiesHeirloom≈
RoastEspresso✓
Tasting notesapricot nectar, lime, tropical fruits, guava✓

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

Flavor Profile

4NOTES
  • apricot nectar
    Fruity
  • lime
    Fruity › Citrus › Lime
  • tropical fruits
    Fruity
  • guava
    Fruity

Supply Chain

  1. Farm

    Shakisso, Guji, Ethiopia

    Grown by Tesfaye Bekele

  2. Roastery

    Five Senses Coffee

  3. Coffee· viewing

    Tade GG Estate

Keep exploring the atlas

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

Tastes similarEthiopia Suke WerekataEthiopia Guji Shakiso WesiEthiopia Shakiso Gubeta EspressoEthiopia JigesaEthiopia Guji MegaduTade - Guji (Espresso)More from this producerTesfaye Bekele39More from this farmShakisso2 moreSame variety, exploredHeirloom989Similar flavour profileapricot nectar, lime, tropical fruits699Same processWashed13025From the same originEthiopia3749More from this roasterFive Senses Coffee254 coffees
Community

Brew recipes

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

ProcessWashedAltitude1830 to 1950 maslRoastEspresso
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