The sought after flavours inherent to Ethiopian coffee is found in full in this particular bean. It has plenty of floral characteristics including tropical fruits, citrus, and herbal under tones.

This coffee has had a long journey from the town of Tomme in the Guji zone. It’s unique characteristics are enhanced by Feku Jiberil’s washing station. He works with a group of about 600 smallholders to process their coffees traditionally with a long underwater fermentation and post wash soak. The care of this process leaves the coffee drinker with a delicate and unique cup.


This coffee is fairly dense and there are some inconsistencies in the bean uniformity. The intention of roasting this particular coffee is to bring out the sweetness to the coffee and diminish some of the overly citrus tone.

I charged the roast at a much lower temperature, stretched out the drying cycle, only adding energy as the coffee changed colour, and started taming the heat as the coffee caramelized. I stopped the roast at about 12% development time after 1st crack.


We definitely recommend a V60 pourover for this one. The long stretch of maillard in the roasting process maintains the sweetness in this cup while accentuating the brightness and keeping some of the jack fruit and grapefruit zesty flavour. A pour over allows the barista to emphasize all of the caramelized sugar and flavour profile that some other brewing methods may diminish.

Grind: EK43#9 – very coarse, using 1:15 ratio, keeping bloom time around 30sec. and finishing the brew around 2min50sec.

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