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Roast: Medium
Origin: Guji, Ethiopia
Process: Natural
Varietal: Heirloom
Coava has a knack for finding incredible Ethiopian coffees, and Anbessa is no exception. Grown in the Hambela region of Guji, this coffee benefited from a slow maturation, high altitude, and an unusually long drying time of about 40 days. The result is a floral and fragrant coffee with a smooth, creamy body, popping with berry acidity. We tasted mixed sweet berries, rose, and black tea.
Bag Size: 10.58 oz (300 g)
Roast: Medium
Origin: Hambela, Guji, Ethiopia
Elevation: 2000 - 2320 MASL
Varietal: Heirloom
Process: Natural
Roaster Tasting Notes: Pomegranate, Rosé, Dark Chocolate
We Tasted: Mixed Sweet Berries, Rose, Black Tea
All coffees are roasted to order and shipped direct from Coava.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
Coava Coffee Roasters is a Portland, Oregon institution whose roasts have a way of consistently surprising us and changing our minds. Pronounced \ koÂvuh \ or "cove-ah".
Pour-Over Recipe
Using Kalita Wave Dripper
Ratio: 1:15
Coffee: 20g ground medium-fine (setting 4-5 on Ode Gen 1)
Water: 300g at 200°F
Total Brew Time: 2:45 - 3:00
Espresso Recipe
Dose: 19g
Yield: 28g
Extraction Time: 28 seconds
Ratio: 1:1.5
Pump Pressure: 9 bars
Water: 200°F
Special Notes
We recommend drinking our coffee within a 14 day window of being roasted and using filtered water.tg
