Ethiopia Echemo — Espresso
Washed Espresso
WashedMedium-Light
Cherrybook Index
67Noted
Evidence-of-quality score, not a cup score. Sparse signal: 2 of 7 signals on file. Methodology
Price position
US$2.21/ozCAD 39.75 for 360g
Price position appears once the price model has scored this lot.
Catalog summary
A washed lot from Jimma, Ethiopia, Ethiopia, indexed 67 on sparse evidence.
Based on the listing and catalog evidence
Currently out of stock at the roaster. Subscribe to get an email when it returns.
Save at Tim WendelboeCheaper than buying single coffee bags.
Cherrybook last checked this listing 86 days ago.
Roaster’s notes
floral · white tea · stone fruits · peach
- Fruit
- Floral
Open the flavor wheel
Mapped from the roaster’s tasting notes to the SCA flavor wheel; Cherrybook’s interpretation of the stated notes, not the roaster’s own categorization.
- Origin
- Jimma, Ethiopia, ET
- Producer
- Khalid Shifa
- Farm / Co-op
- —
- Process
- Washed
- Altitude
- —
- Varietals
- Heirloom
- Harvest
- —
- Weight
- 360g
- Bag price
- CAD 39.75
- Price / oz
- US$2.21/oz
- Brew
- espresso, filter
from the roaster’s storeread by Cherrybook from the listing“estimated” below = inferred, not stated
Cherrybook Index (CBI)
Evidence-of-quality score, not a cup score. Methodology
67
Noted
Sparse signal
Confidence2 of 7 signals on file
Score is heavily shrunk toward 50; treat as a placeholder until more sources arrive.
How confidence affects the score
Coverage measures signal availability, not cup quality. This coffee has 23% of the signal universe on file. Missing sources are dropped, remaining weights are renormalized, and the result is shrunk toward a neutral 50 baseline by 43% so one thin signal cannot carry the score on its own.
The math on file: renormalized base 78.8 shrunk to 66.5 = 67.
Missing: SCA grade, Coffee Review, YouTube reviews, On-shop ratings, Cherrybook ratings
- 84/ 78% weightReddit sentimentSentiment across specialty-coffee discussion
- 60/ 22% weightRoaster transparencyProducer / farm / lot disclosure depth
Sensory profileestimated
- Acidity
- 4
- Body
- 2
- Sweetness
- 3
- Balance
- 4
- Clean
- 4
Comps & alternatives
Tasting flight
Compare this with three more lots selected from the catalog.
Brew a set side-by-side. The picks vary along axes that pair with this lot; origin, process, roast, or producer; so you learn the difference, not just drink four good cups.
Reference · About the varietal & origin
About Tim Wendelboe
Community reputation · Reddit
Well-regarded· sentiment 84/100
Two Reddit commenters describe positive experiences with Tim Wendelboe. One lists Tim Wendelboe among their favorite Norwegian roasters. Another says the available coffees are all delicious, identifies washed coffee as the characteristic style, and says honey or natural offerings remain clean.
favorite Norwegian roasterwashed coffees and clean processing
Threads cited (2)
- r/Coffee · 23↑ · Norwegian or Danish roasteries worth trying?
Favourite Norwegians are definitely Tim Wendelboe Jacu Kaffa Kokko But also heard great things about Fuglen Solberg & Hansen (who Tim used to roast for many years ago)
- r/pourover · 13↑ · Buying my first Tim Wendelboe, which of these would you recommend?
If you're interested in getting a sense of the "Tim Wendelboe" style, I would not recommend the Honey processed coffee. TW is known for *washed* coffees. When they do offer a honey or natural coffee, it's quite clean, but still, those processes aren't really what they're known for. (that said you can't go wrong--these.
On YouTube
Meet the roaster on camera
From the roasterBrew guide
How to make Pourover/Filter Coffee w/ Tim Wendelboe
Tim Wendelboe · 160.8K views on YouTube
Watch on YouTubeThis video covers Tim Wendelboe; it is general roaster coverage.
Cherrybook summary of the video
Tim Wendelboe demonstrates his brewing technique for both V60 and automatic filter brewers. He emphasizes the importance of coffee quality, grind size adjustment based on taste, and consistent water-to-coffee ratios.
Inside this video
From Tim Wendelboe:
“The most important ingredient that you need to think about is obviously the coffee. You cannot make good coffee without having good ingredients.”
“Normally, if the coffee taste astringent and bitter, you need to grind coarser. And if it taste watery and weak, you need to grind finer.”
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