Ethiopia Wamena is an expressive specialty-grade coffee with a bright and complex fruit character. Grown at high elevation and processed using natural anaerobic fermentation, it delivers juicy notes of apricot and mango, complemented by fermented cranberry and vibrant citrus.
Its medium roast highlights the coffee’s lively acidity and layered fruit sweetness.
How to brew
Hot V60
- 15 g coffee
- 250 g water
- 90 °C
- Medium grind
- 2:45-3:00 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
- 90 °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.