Afar

Ethiopia · Idido, Yirgacheffe · Medium roast

The same green coffee, roasted differently:

In the middle. Enough of the florals survive for you to recognise them, but with a caramel body underneath. The best way into Ethiopian coffees.

Size

250 g 4 690 Ft 500 g −3% 9 090 Ft Tasting pack — all 3 roasts 6 290 Ft
3 × 100 g

4 690 Ft

Every bag carries the roast date and the LOT number — so you can see exactly when it was made.

Free Foxpost above 30 000 Ft. 1–3 working days.

Free collection in person: Vác (Saturday market) and Budapest.

Tasting notes — what do they mean?

caramel mild florals balanced fruit winey undertone clean finish

Medium Washed 1850–1880 m Heirloom Ethiopian Varieties Specialty Fresh roast

Where it comes from

The cherry for this coffee reaches the Idido washing station from around 1,200 growers in the villages around Yirgacheffe — Idido, Aricha, Worka, Chelbesa, Halabariti — through the November-to-January season. This lot is the Malebo Project: hand-selected Grade 1 seed, hand-sorted through the whole eighteen-day drying, then rested for four weeks before milling at 11.2% moisture. Special prep means ninety per cent of the cherry is picked perfectly ripe, from a single day's harvest. Floral, with a mild caramel and a winey acidity. Ten cents a pound from it supports a local orphanage the station built.

Producer: Idido mosóállomás — Malebo Project
Region: Idido, Yirgacheffe
Variety: Heirloom Ethiopian Varieties
Process: Washed
Altitude: 1850–1880 m

The whole green coffee

Freshness and storage

The bag carries the roast date, so you can see exactly when it was made.

Whole bean is best between 4 and 8 weeks; ground, a few days. Keep it in a sealed bag at room temperature, away from light — the fridge doesn't help, and the freezer only works if you don't keep opening it.

Shipping and pickup

Foxpost parcel locker — 1 142 Ft, 1–3 working days. Free above 30 000 Ft.
Foxpost home delivery — 2 590 Ft, 1–3 working days. Free above 30 000 Ft.
EU delivery — From 4 200 Ft, to 14 European countries.
Pickup — Vác Saturday market — free, Vác, Káptalan u. 3.
Pickup — Budapest — free, 1023 Budapest, Frankel Leó út 49.
Pickup — Vác — free, 2600 Vác, Zrínyi u. 33.

Shipping details

Recipes

How we brew it

These are not generic recipes. The roast level and the character of the coffee together set the parameters — and we've written down why.

V60

Tiko recipe

Aiming for: Caramel, mild florals, balanced fruit.

Coffee: 15 g
Water: 250 g
Temperature: 95 °C
Grind: medium
Time: 2:45–3:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour 40 g of water and wait 35 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
0:35 — Pour 2 Add 110 g (150 g in total), pouring slowly in circles and keeping off the edge.
1:20 — Pour 3 Add 100 g (250 g in total), pouring slowly in circles and keeping off the edge.
2:10 — drawdown It should have drained by now. Much later, grind coarser; much earlier, grind finer.

Why this way: Grown at 1850–1880 m, so the bean is dense: it needs more heat before the floral aromatics come out at all, which is why we brew it a degree hotter.

If it's off: Give it a longer bloom. If it stays thin and tea-like, grind finer — don't push the temperature further.

AeroPress

Tiko recipe

Aiming for: Caramel, mild florals, balanced fruit.

Coffee: 16 g
Water: 240 g
Temperature: 89 °C
Grind: medium-fine
Time: 1:45
Ratio: 1:15

Pour schedule

0:00 — bloom Pour 50 g of water and wait 30 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
0:30 — Pour 2 Add 190 g (240 g in total), pouring slowly in circles and keeping off the edge.
1:20 — plunge Stir once, fit the filter and press down steadily over 20–30 seconds.

Why this way: Grown at 1850–1880 m, so the bean is dense: it needs more heat before the floral aromatics come out at all, which is why we brew it a degree hotter.

If it's off: Give it a longer bloom. If it stays thin and tea-like, grind finer — don't push the temperature further.

Espresso

Tiko recipe

Aiming for: Caramel, mild florals, balanced fruit.

Coffee: 18 g
Yield: 40 g
Temperature: 94 °C
Grind: fine
Time: 26–30 s

Clever Dripper

Tiko recipe

Aiming for: Caramel, mild florals, balanced fruit.

Coffee: 18 g
Water: 300 g
Temperature: 95 °C
Grind: medium
Time: 3:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour on 55 g of water and wait 35 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
0:35 — filling Add the remaining 245 g (300 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
2:15 — release Set it on the mug: the valve opens and it drains in about half a minute. The steep ends here — and this is the number to change first if the cup is not what you wanted.

Why this way: Grown close to two thousand metres, and dense with it: it needs more heat in immersion too, which is why this is still the one coffee we brew a degree hotter. Of the two immersion brewers the Clever suits it better — the paper holds the oils back, and the jasmine and bergamot come through more clearly than they do through a French press screen.

If it's off: If it stays tea-like and empty, lengthen the steep — don't push the temperature any higher.

French press

Tiko recipe

Aiming for: Caramel, mild florals, balanced fruit.

Coffee: 30 g
Water: 500 g
Temperature: 94 °C
Grind: coarse
Time: 4:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour on 90 g of water and wait 40 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
0:40 — filling Add the remaining 410 g (500 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
3:30 — breaking the crust The grounds form a crust on top. Break it with two or three movements of a spoon, then skim off the foam and the grounds still floating — this is what makes the cup clean.
4:00 — plunge Put the lid on and press down slowly — the filter should stop on top of the grounds, not be pushed through them. Forcing it through the bed sends fines into the cup and keeps the coffee extracting after the time is up. Pour all of it out: whatever stays in the jug goes on brewing.

If it's off: If it stays tea-like and empty, lengthen the steep — don't push the temperature any higher.

Customer recipes

Other people's kit, other water, other taste. Rate one if you've tried it.

Nobody has submitted a recipe for this coffee yet. Be the first.

The same green coffee

Compare the three roasts

Yirgacheffe SP 010, Ethiopia — one sack, three different roasts. The difference is not a theory: you can taste it.

Ethiopia · Light

Oromo

jasmine · bergamot · white peach

4 690 Ft / 250 g

See it

Ethiopia · Medium

Afar

caramel · mild florals · balanced fruit

4 690 Ft / 250 g

See it

Ethiopia · Dark

Sidama

dark chocolate · toasted hazelnut · caramelised sugar

4 990 Ft / 250 g

See it

I'll take all three — 3 × 100 g, 6 290 Ft

Afar: the medium roast of our Ethiopian green coffee Yirgacheffe SP 010. Tasting notes: caramel, mild florals, balanced fruit, winey undertone, clean finish. Origin: Idido, Yirgacheffe, washed processing, 1850–1880 m above sea level. We recommend it for: Filter, AeroPress, Espresso, Clever, French press. From 4 690 Ft, roasted in Vác and dated on the bag. Free shipping above 30 000 Ft; pickup in Vác and Budapest is free.

Frequently asked questions about this coffee

What does Afar taste like?

Afar: caramel, mild florals, balanced fruit, winey undertone, clean finish. medium roast, washed-processed Ethiopian coffee.

What is the difference between Afar and the other roasts?

They are all made from the same green coffee — the Yirgacheffe SP 010 green coffee — only roasted differently: Oromo (light), Afar (medium), Sidama (dark). The lighter roast gives more acidity and fruit, the darker one more body and chocolate. Same producer, same sack.

How should I brew Afar?

Filter: 15 g coffee, 250 g water, 95 °C, medium grind, in 2:45–3:00. Recommended methods: Filter, AeroPress, Espresso, Clever, French press.

How much is Afar, and how do I get it?

From 4 690 Ft. We roast it in Vác and send it to a Foxpost parcel locker (1 142 Ft) or to your door (2 590 Ft) within 1–3 working days. Free above 30 000 Ft. Free pickup in person at: Vác, Káptalan u. 3; 1023 Budapest, Frankel Leó út 49; 2600 Vác, Zrínyi u. 33.