Ethiopia
Tinshe Guye
Cup Notes: Apricot, Bergamot, Lime, Blackcurrant, Jasmine
A rare single-farm Ethiopian coffee, fully traceable to a small farm in the renowned terroir of Yirgacheffe. Sweet and floral, this Grade 1 lot starts bold in flavour and mellows beautifully as it cools, revealing delicate hints of elderflower and jasmine.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Producer
- Tinshe Guye
- Country
- Ethiopia
- Terroir
- Yirgacheffe
- Altitude
- 2100 masl
- Process
- Classic Washed - Raised Beds
- Arabica cultivar
- Ethiopian Heirloom
- Picked in
- Jan. 2024 - Feb. 2024
- Arrived in
- January 2025
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 16 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:55
- Brew strenght:
- 1,55 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 15 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter model:
- Stagg [X], Fellow
- Time:
- 2:48
- Brew strenght:
- 1,58 tds
THE STORY BEHIND
Tinshe Guye is a young farmer from Chelchelie, a village (kebele) in the Gedeb district near Yirgacheffe.
She cultivates coffee on a small 0.4-hectare plot of land at an elevation of 2,080 meters above sea level.
Her farm is home to locally known subvarieties—Kumie, Diga, and Wilsho—grown under the natural shade of Acacia and Sudan Teak.
THE VARIETY
Ethiopian heirlooms, why the generic name? It's estimated that there are somewhere in-between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietal. With the cross pollination that naturally happens in the wild, the name "Ethiopian Heirloom" exists as a catch-all phrase to describe this happenstance. However, that really makes Ethiopian quite a mystery and an interesting mystery as each village or town could potentially have a different varietal which could carry very unique properties.
The local indigenous ‘heir-loom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun-drying these present with juicy and jammy stone-fruit flavours, floral and chocolate notes with a creamy body.
THE FERMENTATION PROCESS
This washed lot underwent fermentation for 36 hours before being fully washed in grading channels with clean water.
It was then dried for 16 days on raised African beds, ensuring optimal quality and flavour development.
