Ethiopia Kaffa omni-roast
250g
€12,00
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In stock
Ethiopia Kaffa omni-roast
€12,00
Unit price
€48,00/kg
An expressive natural from Ethiopia with a clear structure and a multi-layered aroma profile. Notes of cocoa, plum and walnut meet an elegant, tea-like freshness. Grown at over 2,200 m in the forests of Kaffa.
Omni-Roast - developed for espresso and filter coffee.
Recommended for pour-over, filter coffee, and straight espresso – but also excellent as a cappuccino, flat white, or latte.
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Origin
Ethiopia
Farm
Coffee Farm Tega & Tula Specialty Coffee
Grades
Cocoa, Plum, Walnut, Black Tea
Processing
Natural
Roast Level
City / Medium Roast
Suitable for
Filter & Espresso
SCA Score
85.75
Variety
Heirloom
This coffee comes from the renowned Tega & Tula Specialty Coffee Farm in the Kaffa region – one of the world's most pristine coffee-growing areas. At elevations of up to 2,200 meters, heirloom varieties grow here under natural shade trees in a biodiverse mountain landscape. The combination of high altitude, climate, and fertile clay soils creates ideal conditions for complex, elegant coffees.
The farm, managed by Ahadu Woubshet, is a pioneer of modern coffee production in Ethiopia. Three farms and their own washing stations allow for precise control over quality and processing. At the same time, great emphasis is placed on sustainable management and the protection of the surrounding nature – not least due to its direct proximity to a UNESCO biosphere reserve.
The natural processing method gives this coffee its intense fruitiness and depth. In the cup, it is multifaceted: sweet caramel meets dark berries, accompanied by a delicate grapefruit acidity and a subtle black tea note in the finish. With a cupping score of 85.75 points, it impresses with its balance, clarity, and structure.
A coffee for those who appreciate fruity, complex profiles – precisely processed and with a clear origin character.
ESPRESSO
Ratio 1:2.2 · Brew time 25–28 sec · Brew temperature 92 °C
V60
Grind size medium-coarse (C40 – 26 clicks) · Ratio 1:17 · Recipe 0:00–60 g · 0:45–150 g · 1:30–255 g · 92 °C
BATCH / FILTER COFFEE MACHINE
Grind size medium-coarse (C40 – 26 clicks) · Ratio 1:17 · approx. 3:30–4:00 min · 92 °C
FRENCH PRESS
Grind size coarse (C40 – 30 clicks) · Ratio 1:16 · 0:00 water · 4:00 stir · 8:00 press · 90 °C
MOKA POT
Grind size medium (C40 – 18 clicks) · 18 g coffee · 200 g water · low heat · remove from stove early
Ethiopia – Complex & Elegant
An expressive high-grown coffee with a clear structure and delicate fruit depth. The combination of dark berries and caramel creates a balance between sweetness and lively fruitiness.
SCA quality.
This lot was rated at 85
Taste.
Intense cocoa and plum in the cup
Hand-picked.
Carefully selected
Omni Roast.
Good for Espresso & Filter
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Häufig gestellte Fragen
Ethiopian coffee is often vibrant and complex – with floral, berry, or citrus notes. Depending on the processing, the profile can range from clean and elegant to intense and spicy.
Ethiopia is considered the birthplace of coffee. According to legend, a goat herder named Kaldi discovered the effects of coffee cherries.
Typically, it has a light to medium body and a fine, lively acidity. Aromas range from jasmine and bergamot to dark berries and tea notes.
Often, coffee grows wild in the forest or on small farms. Natural shading and plant diversity create complex and unique flavor profiles.
Coffee originated in Ethiopia. The exact history is not clearly documented, but the Kaldi legend is considered the most famous origin story.
Traditionally in a coffee ceremony – freshly prepared, often strong and with sugar. The coffee is drunk together in several rounds.