Ethiopia, Othosololo

OriginEthiopia

Roast levelLight

ProcessHoney

Summary

A limited release honey-processed coffee from the Othosololo lot, produced at Osolo Washing Station in Guji, Ethiopia, by Daye Bensa in partnership with around 200 smallholder farmers. The coffee is de-pulped without water and dried on raised beds for 12–13 days, developing vibrant acidity, rich sweetness, and a syrupy body. Varieties include JARC 74158, 74112, and 74110, grown at 2240–2280 masl. Flavour notes of orange, agave, and blackberry.

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

Brew guide

Espresso

Coffee in: 18 g
Coffee out: 40 g
Time: 31 s

Grind: finely-ground

Pull shot for 31 seconds.

Pour over

Coffee in: 25 g
Water: 400 g
Time: 3:50
Temperature: 96°C

Grind: medium

0:00Pour 50 grams of water to start. (30 s)
0:30Pour to 200g.
1:00Pour to 300g.
1:30Pour to 400g.

Finish at 3:50.

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
Price
Region: Guji, Oromia, Greitu Korsa
Producer: Osolo Station, Daye Bensa
Altitude: 2240 - 2280 m.a.s.l
Variety: JARC 74112, JARC 74110, 74158
Notes: Blackberry, Orange, Agave

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The roaster

Methodical

Methodical is a specialty coffee roaster from Greenville, South Carolina, with a second café in Columbia. Since 2014, they've been roasting in small batches to…

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

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