ethiopia coffee
Muda Tatesa Omniroast
by kaffeekirsche · berlin, germany
this is muda tatesa omniroast, a natural ethiopia from kaffeekirsche.
the bean
- origin
- ethiopia
- region
- guji
- process
- natural
- varietal
- bourbon, typica
- roast
- omni
- status
- in stock
muda tatesa is a natural-process coffee from the guji zone in ethiopia, grown from bourbon and typica varietals. kaffeekirsche has roasted it as an omniroast, meaning it sits in the middle of the roast spectrum and is calibrated to work across both espresso and filter brewing methods. natural processing, where the coffee cherry dries whole around the bean, typically drives fruit-forward, full-bodied cups with sweet, jammy characteristics. because the roast level is deliberately versatile, dialing in grind size and water temperature to your specific brew method will have a bigger impact on the final cup than with single-purpose roasts.
common questions
What does Muda Tatesa Omniroast taste like?
as a naturally processed ethiopian coffee from guji, expect fruit-forward sweetness with a fuller body, qualities that are typical of the natural process where the fruit dries on the bean. bourbon and typica are both classic varietals known for balanced, clean sweetness rather than sharp or unusual flavors.
How is Muda Tatesa Omniroast grown and processed?
it comes from the guji region of ethiopia and is made from bourbon and typica varietals, processed naturally, meaning the whole coffee cherry is dried before the bean is extracted, which concentrates sugars and fruit character in the final cup.
How should I brew Muda Tatesa Omniroast?
the omniroast level means kaffeekirsche has designed this coffee to work as both espresso and filter, so you can brew it either way. for filter, a medium-coarse grind and water around 93-95°c will highlight the fruit sweetness, while espresso will bring out more body and intensity.
about kaffeekirsche
you're on adalbertstraße in kreuzberg, where the mix of old berlin grit and new energy plays out on every corner. kaffeekirsche sits here like it belongs, drawing coffee people who've figured out that good roasting happens when someone actually cares about beans. the regulars know something you'll taste in your first cup: this place takes coffee seriously without making a performance of it. they roast their own beans with the kind of attention that shows up in the cup, not in flashy explanations. you'll find yourself coming back for reasons that have nothing to do with convenience and everything to do with consistency. the kind of consistency that builds trust, one espresso at a time.
all coffee from kaffeekirscheberlin, germany
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