How to brew this

Suggestion
Ratio
1:2
1:15
Temp
92°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
Medium · 6/10
Type
Single origin
Origin
Aleta Wendo, Sidama, Ethiopia
Process
Washed
Tasting notes
Black teaLemonMelonCocoa
Varietal
74140
Species
Arabica
Altitude
1800–1900 masl
Producer
Yitbarek Tilahun
Best for
Espresso
About
Washed coffee from Yitbarek Tilahun's washing station in Aleta Wendo, Sidama, Ethiopia, grown at 1,800 to 1,900 masl under native shade. Fermented 48 to 72 hours in concrete tanks and dried on raised beds. Espresso roast with black tea, lemon, melon and cocoa notes, medium-light body and medium-high acidity. 83 points.

More from Syra Coffee

Atitlán
Syra Coffee
SINGLE ORIGIN · SOLOLÁ, GUATEMALA
Dark chocolate · Date · Macadamia · Panela
Medium-Dark roast
Bahire
Syra Coffee
SINGLE ORIGIN · NGOZI, BURUNDI
Floral · Apricot · Honey · Black tea
Medium roast
Blue Ayarza
Syra Coffee
SINGLE ORIGIN · SANTA ROSA, GUATEMALA
Blackberry · Blueberry · Loquat · Milk chocolate
Medium roast

FAQ

Where does Wicho come from?

Wicho comes from Aleta Wendo, Sidama, Ethiopia. It is a washed coffee. It grows at 1800–1900 masl.

What does Wicho taste like?

Syra Coffee lists black tea, lemon, melon and cocoa.

How do I brew Wicho?

Start at 1:2 for espresso or 1:15 for pour-over. Brew it at 92°C (197°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.