Edema

OriginEthiopia

ProcessNatural

Summary

Ethiopian coffee from the Guji zone, Uraga woreda, Tome kebele, grown above 2000 m by around 300 smallholders cultivating Heirloom varieties. Cherries are delivered to the Tome station run by Oboleyan, the family company of the four Edema brothers, and dried whole on raised beds for 12-15 days as a natural process. In the cup it is floral, fruity and sweet: jasmine and citrus bring finesse and freshness, with red fruits and a deeper dark chocolate finish. Roasted in Bordeaux for both espresso and filter.

AI-assisted description, based on roaster & cupping data.

Brew guide

Espresso

Coffee in: 18.5 g
Coffee out: 57.5 g
Time: 26 s

For 2 cups: 55-60 ml of water in the cup.

Filter

Coffee in: 19.5 g
Water: 250 g
Time: 3:00

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Region: Guji, Uraga
Producer: Oboleyan
Altitude: 2100 - 2300 m.a.s.l
Variety: Heirloom
Notes: Red Fruits, Jasmine, Dark Chocolate, Citrus

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AI-assisted description, based on roaster & cupping data.

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