Shot by chrsbj
Shot by chrsbj
Rozali ๐ฉ๐ช (Berlin)
Tabe Burka ๐ช๐น
(UNKNOWN)
from October 06, 2026
(14 days after roast)
12.5g
→
191.8g
(1:15.3)
in 177.7s
3.4
on Kinu M47 Classic w/ pour over burr
| Bean: Url | https://rozalicoffee.com/products/tabe-burka |
| Bean: Name | Tabe Burka ๐ช๐น |
| Bean: Note | Ethiopian Varieties This lot is composed of Kurume, 74110, and 74112. Kurume is one of the traditional varieties found in Guji and Gedeo, including Yirgacheffe. These regional landraces were historically selected by farmers in Ethiopiaโs rainforest highlands and often carry names connected to indigenous shade trees. Before Kurume referred to a coffee variety, it referred to Albizia gummifera, a tree found in the region. 74110 and 74112 are selections from the Jimma Agricultural Research Center. 74110 originally comes from Metu in Illubabor and is valued for its cup quality, yield, and resistance to coffee leaf rust and coffee berry disease. Together, these varieties give the lot a clear Ethiopian identity, combining floral aromatics, high altitude brightness, and layered fruit sweetness. Honey Process This is the first honey processed lot produced by Oboleyan Coffee. Cherries are collected from 148 smallholder outgrowers in Baldicha hamlet, within the Tabe Burka/Tobitu kebele of Uraga. The farmers work small plots of 1 to 4 hectares, growing coffee in agroforestry garden systems without chemical inputs. After collection, the cherries are pulped and dried on African raised beds for an average of three weeks. The dry harvest season and the high elevation of the wet mill, above 2000 m a.s.l., create ideal conditions for slow and even drying. The honey process keeps part of the fruit mucilage on the seed during drying, adding sweetness, texture, and a rounder fruit expression while preserving the clarity expected from high grown Guji coffee. TABE BURKA WASHING STATION Oboleyan Coffee Oboleyan Coffee was founded in 2018 by the Edema siblings: Tariku, Anteneh, Wondimu, and Demelash. The name Oboleyan means โsiblingsโ in Afan Oromo, a direct reflection of the family behind the company. Tariku and Anteneh represent the third generation of a Guji coffee family, continuing the legacy built by their father in the regionโs coffee sector. This lot comes from Baldicha hamlet, within Tabe Burka and Tobitu, in Uraga, Guji. Oboleyan works with 148 smallholder outgrowers, whose farms range from 1 to 4 hectares. Coffee is grown in a traditional garden system, surrounded by shade trees and other crops, using agroecological methods without chemical inputs. The farms sit between 1900 and 2300 m a.s.l., with most located between 2000 and 2200 m a.s.l. The dominant varieties are Kurume, 74110, and 74112. Together, they bring a clear Ethiopian identity to the cup, combining floral aromatics, citrus brightness, and layered stone fruit sweetness. This is Oboleyanโs first honey processed lot. After collection, the cherries are pulped, then dried on African raised beds for around three weeks. The dry harvest season and the high elevation of the wet mill support slow, even drying, creating an elegant cup with apricot sweetness, bergamot brightness, orange blossom aromatics, and a lemon tea finish. |
| Bean: Weight | 50 |
| Bean: Bean mix | SINGLE_ORIGIN |
| Bean: Roaster | Rozali ๐ฉ๐ช (Berlin) |
| Bean: Aromatics | Apricot, Bergamot, Orange Blossom, Lemon Tea |
| Bean: Roasting date | 2026-10-06T16:55:00.000Z |
| Bean: Decaffeinated | false |
| Brew: Brew time | 178 |
| Brew: Grind size | 3.4 |
| Brew: Vessel name | LilyDrip Aroma Seeker |
| Brew: Grind weight | 12.5 |
| Brew: Brew quantity | 191.8 |
| Brew: Vessel weight | 197 |
| Brew: Brew temperature | 93 |
| Brew: Pressure profile | x5 equal pours |
| Brew: Brew quantity type | GR |
| Brew: Coffee blooming time | 30 |
| Brew: Brew beverage quantity type | GR |
| Mill: Name | Kinu M47 Classic w/ pour over burr |
| Water: Tds | 30 |
| Water: Name | Skรผma RO |
| Water: Tds type | PPM |
| Preparation: Name | Origami Dripper |
| Preparation: Type | ORIGAMI |
| Preparation: Style type | POUR OVER |