Rosetta Roastery · Cape Town · South Africa
Halo Natural, Ethiopia
When roasting this natural Ethiopian, we apply a gentler approach than we would typically use for a washed Ethiopian. The softer density of the naturally processed coffee means we avoid driving the roast too aggressively, allowing the coffee to develop evenly.
- Process
- Natural
- Origin
- Ethiopia
- Altitude
- 2000–2100 m
- Variety
- Typica, Heirloom
- Price
- ZAR 300 (≈ ₹1,500) / 250 g
- Per 100 g
- ZAR 108 (≈ ₹540)
- Roasted in
- Cape Town, South Africa
- Format
- Beans or ground
- Stock
- In stock
How to brew it: V60
1Zpresso K-Ultra 0.8.1 · 15 g coffee · 250 ml water · 92 °C · 2:30–3:30
- Rinse the filter; discard the water. Add 15 g coffee, tare, start a timer.
- 0:00 — bloom with 45 g water. Swirl.
- 0:40 — pour in slow circles to 150 g.
- 1:15 — pour to 250 g. Swirl once to flatten the bed.
- Drawdown should finish by 2:30–3:30. Sour: finer. Bitter: coarser.
If you like this, try
- Las Margaritas - Sudan Rume · Bean By Nation
- xPods for xBloom · Nylon Coffee Roasters
- Ethiopia Danche · Huckleberry Roasters
- 1615 West Giri (Light-Med) · Grey Soul Coffee Roasters
- ETHIOPIA- GUJI URAGA FARM ORGANIC NATURALS G1 (SCA 88+) · Rossette Coffee
- Single Origin Filter Set · 49th Parallel Coffee Roasters