How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Hambela Wamena, Guji, Ethiopia
Process
Varietal
Species
Arabica
Altitude
2100 masl
About
Brisk and aromatic, this washed Guji shows jasmine, citrus, and red berry up front, with a tannic black tea backbone, cane sugar sweetness, and a soft coconut oil aroma. Goro Bedessa is a smallholder farming community in the Hambela Wamena area of southern Ethiopia’s Guji zone. Elevations climb to 2100 meters, and the lot is the work of hundreds of growers, most tending parcels of just a few hundred trees. The people are Guji Oromo, and coffee has been part of daily life in these highland villages for generations. Guji shares some of the bright, floral lift you find in neighboring Yirgacheffe and Sidamo, but the cup has its own character. Where those regions tend toward delicacy, Guji often comes through more aromatic and more structured, with a clarity that sets it apart.

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FAQ

Where does Ethiopia Bedessa come from?

Ethiopia Bedessa comes from Hambela Wamena, Guji, Ethiopia. It is a washed coffee. It grows at 2100 masl.


What does Ethiopia Bedessa taste like?

Camber Coffee lists jasmine, red berries, cane sugar, citrus and black tea.


How do I brew Ethiopia Bedessa?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.


What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.