Rossette Coffee · New Delhi
ETHIOPIA- SIDAMA WICHO NATURALS G1 (SCA 88+)
Tasting notes: acai berries, berry jam, winey
Most natural coffees in Ethiopia are dried on open raised beds under direct sun. Wicho Station uses shaded African beds — a practice that slows the drying process deliberately, allowing the fruit sugars to integrate into the seed more gradually than open-sun drying permits.
- Roast
- Light
- Process
- Natural
- Origin
- Ethiopia
- Price
- ₹2,000 / 200 g
- Per 100 g
- ₹1,000
- Format
- Beans or ground
- Stock
- In stock
How to brew it: V60
1Zpresso K-Ultra 0.7.8 · 15 g coffee · 250 ml water · 95 °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.
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