Ethiopia BULE HORA

by Doubleshot

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17,90 € VAT incl. (0,060 € / 1g)
In stock > 5
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Roast Date
16.10.2026 (10 days)
Roastery
Doubleshot
Coffee Origin
Ethiopia specialty coffee Ethiopia
Region
Guji
Variety
Směs původních etiopských odrůd
Roast Type
Filter
Process
Washed
Flavour Profile
Peach, Jasmine, Wildflowers, Honey
Roast Level
Light to Medium Light
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Vacuum Pot

You can enjoy a little piece of a blooming Ethiopian garden right in your cup! The Doubleshot roastery has crafted this blend —featuring the floral scent of jasmine, sweet peach, and a subtle hint of honey— for you in the form of the washed Ethiopian Bule Hora. From the very first whiff, you’ll be delighted by the delicate aroma of jasmine and wildflowers, followed on the palate by notes of ripe peaches complemented by a pleasant honeyed sweetness. This washed Ethiopian coffee offers a beautifully clean, fresh, and elegant flavor profile, in which floral and fruity notes naturally complement each other to create something truly unique.

Behind this coffee is Heleanna Georgalis, one of the leading figures in the Ethiopian specialty coffee scene. The coffee cherries come from small-scale farmers near the Dogo processing station in the Bule Hora area, located in the Guji region of southern Ethiopia. Heleanna runs the family-owned company Moplaco, which she took over from her father. Since then, she has carried on his legacy, focusing on building long-term relationships with local farmers and improving the quality of Ethiopian coffee. Her company operates several processing stations and owns a facility in Addis Ababa.

The coffee consists of native Ethiopian varieties and has undergone washed processing, which is popular for its ability to preserve a clean flavor profile. After harvest, the skins and pulp are removed from the coffee cherries, and the beans are then stripped of any remaining mucilage. Next comes the drying phase—the beans are spread out on raised African drying beds, where they dry through natural airflow. Once dried, they are transported in their protective parchment husks to the aforementioned facility in Addis Ababa. There, they undergo careful sorting to ensure that the final coffee retains a clean flavor profile and the natural elegance that is characteristic of Ethiopian varieties.

  • Producer: smallholder farmers from the Bule Hora region
  • Processor: Heleanna Georgalis (Moplaco)
  • Processing station: Dogo

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