Kurume, Woleshu / Natural

A vast majority of Ethiopians are, from our experience, one of the most “user-friendly” coffees to roast. Very reactive, stable, with no tendencies to sky-rocket or plummet during the most important part – after first crack. Consideration should be given to the roast color – like in the case of most African coffees, we suggest roasting them a few Agtrons lighter compared to American or Asian. Sometimes 3-4 units darker (we’re talking about few-seconds differences sometimes) can smash out many elegant, delicate, floral and fruity characteristics of Ethiopian coffees which are, after all, so desirable in these gems.

Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.