Ethiopia Agamosa
Ethiopia Agamosa
Ethiopia Agamosa
Ethiopia Agamosa
Ethiopia Agamosa
Ethiopia Agamosa

Ethiopia Agamosa

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A standout microlot from the highlands of Gedeb. This Natural-processed coffee comes exclusively from the Agamosa area, where farmers select only the ripest cherries for drying. The result is a juicy, complex, and unforgettable cup.
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  • Estimated Delivery:Jun 08 - Jun 12

Product description
Product Details
Brewing Guide

Gedeb G1 - Agamosa 
Experience the legacy of Ethiopian heirloom coffee.

Sourced from the highlands of Gedeb, this Natural Processed lot is a celebration of complexity and sweetness. Grown by smallholder farmers in the Agamosa micro-region, these cherries are meticulously dried on raised African beds for 18-21 days, resulting in a truly vibrant cup.

Origin & Processing

  • Region: Gedeb, Gedeo Zone, Ethiopia

  • Variety: Local Heirloom

  • Altitude: 2,150 – 2,200 masl

  • Process: Natural (Premium Cherry Selection)

Tasting Notes

  • Main Cup Notes: Ripe Fruit, Watermelon, Passion Fruit, Peach

  • Body: Creamy and smooth

  • Acidity: Mild and elegant

Roast Profile: Omni (Perfect for both Espresso and Filter)

Brewing Guide
We recommend these parameters to unlock the best flavors:

  • For Espresso:

    • Dose: 18-20g

    • Yield: 36-38g

    • Time: 28-30 seconds

    • Taste will be: A syrupy body with intense notes of passion fruit and dark berry compote.

  • For Manual Brewing (V60/Pourover):

    • Ratio: 1:15 (15g coffee : 225g water)

    • Water Temp: 90-92°C

    • Taste will be: A delicate and floral cup, highlighting flavors of peach, melon, and a hint of jasmine.

Item No.

HR00012

Origin

Ethiopia

Region

Gedeb

Altitude

1,800 - 2,200 m

Roast

NA

Taste Notes

Ripe Fruit, Watermelon, Passion Fruit, Peach

Varietal

Heirloom

Process

Natural

Optimized for

Espresso & Filter

Coffee Beans Brewing Guide

How to Brew the Perfect Cup of Coffee Beans

For a truly exceptional cup, use high-quality beans and the right brewing method. Follow these steps for the best results:

1. Measure Your Coffee

For espresso, use 18-20g of coffee. For manual brewing (like pour-over), use 15g of coffee.

2. Choose Your Brew Method

If making espresso, use an espresso machine. For manual brewing, use a pour-over setup or any similar method.

3. Heat Your Water

For espresso, heat your water to the right pressure, and for manual brewing, bring water to 88°-92°C (190°-198°F).

4. Brew Your Coffee

For espresso, aim for a 36-38g yield with a 28-30 second extraction time. For manual brewing, use a 1:15 coffee-to-water ratio. Pour water gradually, allowing the coffee to bloom, then finish brewing.

5. Enjoy Your Coffee

Once brewed, take a moment to savor the aromas and flavors. Espresso will have a bright, syrupy finish with vibrant raspberry and strawberry notes. Manual brew will have floral notes with a tea-like body, red berries, and a honeyed sweetness.