Ashenafi, filter coffee

Unfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.

Ashenafi's coffee is typically atypical. Yes, the coffee tastes like a natural from Ethiopia, but also much more. We tasted melon straight away, but then many other notes - so different that it's like a balancing act. And that's why the coffee is spagatesque. Is that even a word? From now on, yes.

Roasted for all common filter methods and cold brew

All our coffees are sold as whole beans.

green coffee information

Origin: Ethiopia, Guji, Bule Hora

Producer: Ashenafi Ardaw

Variety: Local Landraces

Post-harvest process: Natural Anaerobic

brewing recipe

• For an elegant brew we recommend the V60
• For a little more texture, the Aeropress is a great fit
• We recommend a brewing ratio of 1:15.5
• e.g. 19g coffee with 295ml water
• We do a blooming in the V60 for 30 seconds with 50g. Then we top up to 200g; after one minute we top up to 300g, so that at 1:35 all the water is in the filter.
• We like a brewing time of 2:35 - 2:40 best.