Ethiopia Dabaye is a vibrant specialty-grade coffee with a rich and expressive fruit character. Grown at high elevation and naturally processed, it delivers bright red-fruit notes balanced by smooth cocoa and a heavy, syrupy body with a sweet, lingering finish.
Its medium roast highlights the coffee’s fruity complexity and rich texture.
How to brew
Hot V60
- 15 g coffee
- 250 g water
- 92 °C
- Medium-fine grind
- 3:00 total
- 0:00 Bloom with 50 g and swirl
- 0:45 Pour to 100 g
- 1:10 Pour to 150 g
- 1:30 Pour to 200 g
- 1:50 Pour to 250 g, then swirl gently
Iced V60
- 18 g coffee
- 180 g water
- 120 g ice
- 92 °C
- One step finer
- 0:00 Put the ice in the server, bloom with 40 g
- 0:45 Pour to 110 g
- 1:15 Pour to 180 g
- 1:45 Swirl, then stir over the ice
Espresso
- 18 g in
- 38 g out
- About 28 s
Rest the beans 5-7 days after the roast date.