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HomeCoffeesWorka Buche Natural SWP Decaf
Oromia · Ethiopia

Worka Buche Natural SWP Decaf

Natural Heirloom, grown at 1850 to 2200 masl

Roasted by PT's Coffee Roasting Company

Recently sold out· checked 3 Aug
MillRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryPT's Coffee Roasting Company· Kansas City, USA
MillKadela Wet Mill, Oromia, Ethiopia✓
ProducerWorka Buche
ProcessNaturalNatural, Swiss Water Process✓
Harvest—
Altitude1850 to 2200 masl✓
ClimateSubtropical highland
VarietiesHeirloom✓
RoastMedium✓
Tasting notesPrune, Semi-Sweet Chocolate, Walnut, Vanilla, Candied Pecan, Nectarine, Sage, Nutmeg✓

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

Flavor Profile

8NOTES
  • Prune
    Fruity › Dried › Prune
  • Semi-Sweet Chocolate
    Nutty/Cocoa › Chocolate
  • Walnut
    Nutty/Cocoa
  • Vanilla
    Sweet › Vanilla
  • Candied Pecan
    Nutty/Cocoa
  • Nectarine
    Fruity
  • Sage
    Green/Vegetative
  • Nutmeg
    Spices › Brown Spice › Nutmeg

Supply Chain

  1. Mill

    Kadela Wet Mill, Oromia, Ethiopia

    Grown by Worka Buche

  2. Roastery

    PT's Coffee Roasting Company

  3. Coffee· viewing

    Worka Buche Natural SWP Decaf

Keep exploring the atlas

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

Tastes similarAbasambi Natural EspressoSidama Natural SWP DecafSkeleton Key DecafEthiopia Kebena Natural DecafR Hambela Natural Ea DecafPillarSame variety, exploredHeirloom989Similar flavour profilePrune, Semi-Sweet Chocolate, Walnut1055Same processNatural7627From the same originEthiopia3749More from this roasterPT's Coffee Roasting Company156 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1850 to 2200 maslRoastMedium
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

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