Washed coffees from Echemo are all about delicacy and softness. In the cup, this one drinks more like a white tea — light-bodied, with elegant notes of peach and florals. A profile that sets it apart from the classic Yirgacheffe and Guji coffees of southern Ethiopia. That difference likely comes down to both the region and the cultivars behind it.

As with many Ethiopian varieties — and Geishas too — this coffee tends to produce more fines during grinding. When brewing with paper filters (V60, Kalita or similar), it can lead to longer brew times or even the occasional clog. Tim’s advice: avoid grinding coarser to compensate. Instead, reduce agitation during brewing and allow the drawdown to take its time.

The reward for patience? Higher extractions that bring out even more sweetness and lift the coffee’s delicate aromatics.

Tasting Notes: Floral, white tea & stone fruits

What is the roast recency? And why is TW always on pre-order?

Tim Wendelboe (TW) roasts in a slightly different way. They have produced coffee that - in their opinion - requires you to brew fresher than you would expect. TW doesn't believe their coffees should be rested for extended periods of time (months). And the stated peak is between one week off roast to five weeks off roast.

As a result, we will collect orders up until it is viable for us to place the order and then we will distribute the coffee out, these will be 'Roast-To-Order (Pre-Order)'. Some bags will be left over from this tranche, and these will be sold as 'Roasted (Off-The-Shelf)' which are bags that are at least 1 week off roast, up to four weeks.

Finally there will be a sale for 'extended rest' coffee, which is outside of TW's recommended resting period, but in our opinion is still fantastic to brew. These are listed under 'Extended Rested'

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!