The same green coffee, roasted differently:
A dark-roasted Ethiopian — plenty of people say you shouldn't. We tried it. It becomes dark chocolate and toasted hazelnut; the florals step back but don't vanish.
Size
Tasting notes — what do they mean?
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.
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.
Recipes
These are not generic recipes. The roast level and the character of the coffee together set the parameters — and we've written down why.
We give the grind in Comandante C40 MK4 clicks, counted from fully closed. Choose your own grinder and every grind setting on this page is converted to it. The conversion is based on the Honest Coffee Guide's grinder table, and it is an approximation: two grinders at the same setting never grind quite alike. Taste, and adjust.
Aiming for: Dark chocolate, toasted hazelnut, caramelised sugar.
About our dark: Our dark roast stops at around 18% development and never reaches second crack — so it takes hotter water than a typical "dark roast" recipe would tell you.
Aiming for: Dark chocolate, toasted hazelnut, caramelised sugar.
About our dark: Our dark roast stops at around 18% development and never reaches second crack — so it takes hotter water than a typical "dark roast" recipe would tell you.
Aiming for: Dark chocolate, toasted hazelnut, caramelised sugar.
Pour schedule
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.
About our dark: Our dark roast stops at around 18% development and never reaches second crack — so it takes hotter water than a typical "dark roast" recipe would tell you.
If it's off: Give it a longer bloom. If it stays thin and tea-like, grind finer — don't push the temperature further.
Aiming for: Dark chocolate, toasted hazelnut, caramelised sugar.
Pour schedule
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.
About our dark: Our dark roast stops at around 18% development and never reaches second crack — so it takes hotter water than a typical "dark roast" recipe would tell you.
If it's off: Give it a longer bloom. If it stays thin and tea-like, grind finer — don't push the temperature further.
Aiming for: Dark chocolate, toasted hazelnut, caramelised sugar.
Pour schedule
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.
About our dark: Our dark roast stops at around 18% development and never reaches second crack — so it takes hotter water than a typical "dark roast" recipe would tell you.
If it's off: Give it a longer bloom. If it stays thin and tea-like, grind finer — don't push the temperature further.
Aiming for: Dark chocolate, toasted hazelnut, caramelised sugar.
Pour schedule
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.
About our dark: Our dark roast stops at around 18% development and never reaches second crack — so it takes hotter water than a typical "dark roast" recipe would tell you.
If it's off: Give it a longer bloom. If it stays thin and tea-like, grind finer — don't push the temperature further.
Aiming for: Dark chocolate, toasted hazelnut, caramelised sugar.
Pour schedule
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.
About our dark: Our dark roast stops at around 18% development and never reaches second crack — so it takes hotter water than a typical "dark roast" recipe would tell you.
If it's off: If it stays tea-like and empty, lengthen the steep — don't push the temperature any higher.
Aiming for: Dark chocolate, toasted hazelnut, caramelised sugar.
Pour schedule
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.
About our dark: Our dark roast stops at around 18% development and never reaches second crack — so it takes hotter water than a typical "dark roast" recipe would tell you.
If it's off: If it stays tea-like and empty, lengthen the steep — don't push the temperature any higher.
Aiming for: Dark chocolate, toasted hazelnut, caramelised sugar.
Pour schedule
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.
About our dark: Our dark roast stops at around 18% development and never reaches second crack — so it takes hotter water than a typical "dark roast" recipe would tell you.
If it's off: If it stays tea-like and empty, lengthen the steep — don't push the temperature any higher.
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
Yirgacheffe SP 010, Ethiopia — one sack, three different roasts. The difference is not a theory: you can taste it.
Sidama: the dark roast of our Ethiopian green coffee Yirgacheffe SP 010. Tasting notes: dark chocolate, toasted hazelnut, caramelised sugar, dried fruit, soft florals. Origin: Idido, Yirgacheffe, washed processing, 1850–1880 m above sea level. We recommend it for: Espresso, Moka pot. From 4 990 Ft, roasted in Vác and dated on the bag. Free shipping above 30 000 Ft; pickup in Vác and Budapest is free.
Sidama: dark chocolate, toasted hazelnut, caramelised sugar, dried fruit, soft florals. dark roast, washed-processed Ethiopian coffee.
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.
Espresso: 15 g coffee, 240 g water, 93 °C, medium-coarse grind, in 2:30–2:45. Recommended methods: Espresso, Moka pot.
From 4 990 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.
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