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
Kochere, Yirgacheffe, Ethiopia
Process
Washed
Tasting notes
JasminePeachApricot
Varietal
Heirloom
Species
Arabica
Altitude
1950–2150 masl
Farm
Aricha
About
Full of floral aromatics with clean, bright stone fruit flavors, this coffee is fan favorite for anyone who loves those classic Ethiopian flavors. Ethiopia Reko originates from the Kochere region in Yirgacheffe, and is named after the nearby Reko mountain. The coffee cherries go through the Aricha washing station, where about 850 farmers meticulously sort cherries by harvest time and region. After processing, they prioritize a fermentation period lasting 36 to 48 hours.

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FAQ

Where does Ethiopia Reko come from?

Ethiopia Reko comes from Kochere, Yirgacheffe, Ethiopia. It is a washed coffee. It grows at 1950–2150 masl.

What does Ethiopia Reko taste like?

Roseline Coffee lists jasmine, peach and apricot.

How do I brew Ethiopia Reko?

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.