Tim Wendelboe

Tim Wendelboe

4.5 / 5

Reviews

Reviews Total
4.41 / 5
66 votes / 41 reviews
22x
14x
2x
2x
1x
Recommended by
93%
38 out of 41 users
Show All Reviews
Ethiopia ECHEMO
Adrian Verified Customer a week ago
Recommends
A really nice stone fruity ethiopian coffee. I love IT!
Colombia FINCA TAMANA - Caturron 2026
Kristyna Verified Customer Show Original October 1
Recommends
It really does taste like chili peppers, but not in an unpleasant way—more in terms of sweetness and freshness.
Although it's very well-balanced, I don't think it's quite right for everyday drinking.
Ethiopia ECHEMO
Adrian September 24
Recommends
Best washed Ethiopian I've had in a while!
Nice Stone Fruit flavour
Recipe
Method of preparation: V60
Coffee (g): 15
Water (g): 235
Water temperature: 92
Grinder (settings): Pietro 9,2
Process: 2-blooms of 45g then to 235
Ethiopia ECHEMO
Roberto Brandoli Verified Customer September 20
Recommends
The roast is medium-light, although not extremely light, with excellent consistency and no visible defects. I tasted this coffee both as a V60 and as an espresso, but personally I preferred it brewed with my La Pavoni Europiccola and ground with a DF83V fitted with SSP Multipurpose burrs. I find it perfect for the morning: elegant and delicate, with notes of white tea and honey, accompanied by subtle floral and fruity nuances.
Don’t expect explosive exotic fruit notes: this is a beautifully balanced coffee with warm, silky flavours. It has a slightly herbal undertone that tends to fade when the brewing temperature is raised to 94–95°C.
Recipe
Method of preparation: Espresso
Coffee (g):14,5 gr
Water (g): 19,5
Water temperature: 93-94
Grinder (settings): 7,5 with DF83V SSP MP
Process: 10 sec pre infusion at 1 bar, 5-6 at 3-4 bar then close to 6 bar. 34-35 gr in cup.
Ethiopia ECHEMO
Michal Zika Verified Customer Show Original May 29
Recommends
complex, light, clean
some people might find it a bit subtle
Recipe
Brew method: Pour-over, solo
Coffee (g): 15
Water (g): 225
Water temperature: 92°C
Grinder (setting): 8.4 k ultra / sibarist fast
Process: 30-second bloom, 4 pours, draw time 1:45
Honduras FINCA EL PUENTE BATIAN
Andrei Mosneagu Verified Customer May 21
Recommends
Recipe
Method of preparation: V60
Coffee (g): 15
Water (g): 250
Water temperature: 93
Grinder (settings):
Process: James Hoffmann 1 Cup
Honduras FINCA EL PUENTE GEISHA
Jelly Verified Customer April 7
Recommends
Great roast style, very light, but processed enough to be enjoyable
Excellent green beans, provides all listed taste notes and in a very elegant and delicious way
Tip: rest it for over a month (or even two)
Bag with valve
Recipe
Method of preparation: V60
Coffee (g):
Water (g): bright & juicy
Water temperature: 93C
Grinder (settings): Pietro pro brew
Process: 1minute bloom with 3x water, melodrip pour till 1:15, TBT 2:30 - 3:00
Ethiopia ECHEMO
Jakub Verified Customer Show Original March 25
Recommends
Recipe
Brew method: Kalita 185
Coffee (g): 27
Water (g): 500
Water temperature: 94
Grinder (setting): relatively coarse, K-Max = 7
Process: bloom 70g, 0:30 200g, 2:00 500g. Should be fully brewed by 3:45.
Ethiopia ECHEMO - espresso
Malgorzata Fijak Verified Customer February 21
Recommends
Wonderful coffee, tasting notes as described
Recipe
Method of preparation: Espresso
Coffee (g): 20g
Water (g): 48g
Water temperature: 93C
Grinder (settings): Mazzer Philos 32
Process:
El Salvador LOS PIRINEOS - Bourbon elite - espresso
Malgorzata Fijak Verified Customer February 21
Recommends
Amazing beans
Recipe
Method of preparation: Espresso
Coffee (g): 20g
Water (g): 40g
Water temperature: 93C
Grinder (settings): Mazzer Philos 26-27
Process: Espresso


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