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Medium Roast · Africa

Ethiopia Telila Kecho Anderacha

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— What drinkers say

Reviews.

— About this coffee

Blood Orange. Lychee. Honey.

350g pack whole bean ship within 24 hours
100% specialty arabica coffee beans only
Square Miles' coffee beans are at their peak 1 to 2 weeks after roasting

 

Coffee Filter
Variety JARC 74110, JARC 74112
Processing Washed
Producer Various Smallholders
Country Ethiopia
Roast Level
Medium

About this coffee: 

Bursting with bright, fruit punch flavours, your latest Ethiopian espresso is here! From Jimma via the Kecho Anderacha kebele, Telila Kecho Anderacha brings sweet-tart acidity with notes of blood orange, fragrant lychee and smooth honey.

About:

Coffee produced by Mike Mamo and the Telila Washing Station have become a staple in our offerings from Ethiopia. However, due to political disruptions, getting Telila lots have been a challenge in 2024. But our partnership with the station, Addis Exporter and Osito has proved stronger than ever. Tasting as delicious as usual, we were thrilled to receive a selection of lots from them and their consistency proves why they’re one of our longstanding favourites.

As with all Telila washed lots, you’ll register iconic Ethiopian floral flavours and citrus acidity. What sets the Kecho Anderacha profile apart? Over the years, we’ve noticed that producers from this kebele tend to deliver lots marked by flavours of hibiscus, green apple, and high quality black tea. An espresso glistening with joy, this is a must have.

Brewing Recipe : 

Filter
Brewing ratio 1 : 16
Ground coffee 15g
Espresso Yield 250g
Brew time 2-3 minutes
— Tasting notes

In the cup.

How Ethiopia Telila Kecho Anderacha shows up — flavour profile, body, finish — graded on our internal cupping rubric.

Origin
Africa
Roast level
Medium Roast
Process
Fully washed
Altitude
1,400 – 1,800 masl
Varietal
Bourbon, Typica, Caturra
Best for
Anything
Brew ratio
1 : 16 (filter) · 1 : 2 (espresso)
— Brew suggestions

Brew it
like this.

Pourover (V60)
Ratio
15g : 250g
Time
3:00
Temp
93°C

Bloom 30s. Four pours of 60g, 30s apart.

French Press
Ratio
30g : 500g
Time
4:00
Temp
92°C

Plunge slow. Decant immediately to avoid over-extraction.

Espresso
Ratio
18g : 36g
Time
28s
Temp
93°C

Distribute, tamp level, pull. Adjust grind to hit time.

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