Ethiopia Kelloo Banko Gotiti #2
Summary
Washed coffee from the Gedeb region in Ethiopia, historically part of Yirgacheffe. Grown from local Heirloom varieties at 1900-2200 masl. The cup is clean and balanced with juicy peach, ripe apricot, delicate florals, black tea and a subtle caramel finish. Light roast, designed for filter brewing methods such as V60, Chemex and AeroPress.
V60
- Coffee in
- 18 g
- Water
- 300 g
- Time
- 2:45
- Temperature
- 93°C
Grind: medium
- 1.Rinse the filter with hot water.
- 2.Add freshly ground coffee and bloom with about 50 g of water for 30-40 seconds. (30 s)
- 3.Pour water slowly in circular motions, maintaining an even extraction.
Let the coffee cool slightly to about 55-60°C to reveal more apricot and caramel sweetness.
Chemex
- Coffee in
- 30 g
- Water
- 500 g
- Time
- 4:00
- Temperature
- 93°C
AeroPress
- Coffee in
- 15 g
- Water
- 250 g
- Time
- 2:30
- Temperature
- 92°C
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
- Filter
- Decaffeinated
- No
- Altitude
- 1900 - 2200 m.a.s.l
- Notes
- Apricot, Caramel, Peach, Floral, Black Tea
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The roaster
Story Coffee Roasters is a specialty coffee roaster in the heart of Warsaw, Poland. They stick to specialty-grade beans (scored 80+), roasted in small batches…
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