Koke Shalaye, Ethiopia - Natural Anaerobic 200GM
One of our favourite Ethiopian coffees this year. Bursting with sweet tropical flavours, yet surprisingly clean to the finish. Yum!!!Cupping Notes: Pineapple, Frangipani, Grape, Bubble GumVarietal: 74110, 74112, 74165Process: Natural Anaerobic *Please note this coffee comes in *200gm bags. Our V60 Recipe - a great starting point for brewing all of our coffees Ratio: 15g coffee to 250g waterWater Temperature: 93CBrew Time: 2:15-2.30m Two Pour Method- First pour, 50g of hot water, allow coffee to bloom for 30 seconds- Second pour, continue the pour until you reach 250g hot water in total- Use a spoon to stir 10 times in circulation- Enjoy *A reminder that no exchanges or returns will be approved in the case of mistaken ordering - Please double check your grind preferences
Available Sizes & Prices
250g: $50.00
500g: $100.00
1kg: $180.00
Prices updated:Regional Comparison: Ethiopia
Brewing Guides
Hario Switch
if sour: grind 2–4 clicks finer, slightly increase brew temperature or lengthen steep by 15–30s; if bitter: grind 2–4 clicks coarser, reduce steep time or lower temperature by 2–4°C
Brewing Steps
- 1. Bloom with 50g water for 30 seconds
- 2. Pour to 250g by 0:50 — after the bloom, pour the remaining 200g steadily (15–20s), then stir 10 circular strokes
- 3. Close the Hario Switch (keep valve closed) and steep until total brew time reaches 2:15–2:30, then open the valve to drain the brew into your cup
- 4. Total time ~2:15–2:30. Once drained, serve immediately and enjoy the bright pineapple, frangipani and grape notes
Pro Tips
- 💡 Use the Switch's closed valve to do a controlled immersion—this highlights the coffee's fruity sweetness; gentle stirring (10 strokes) helps even extraction and lifts the ethereal floral notes.
- 💡 Key factor: grind consistency and timing. Natural anaerobic Ethiopians extract quickly—avoid over-agitation or long extractions to keep the cup clean and sweet.
Sour → underextracted: grind slightly finer (2–4 clicks), increase steep time by 15–30s or raise temp by 2–3°C, and ensure full wetting during bloom. Bitter → overextracted: grind coarser (2–4 clicks), shorten steep time, reduce agitation or lower temperature by 2–4°C.
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