Regessa - Ethiopia - Natural Krume 74158

Location: Bombe, Bensa, Sidama
Producer: Regessa
Varietal: Natural processed Krume 74158

Flavour Notes: Raspberry, Florals & Citrus
Sweetness: ●●●●○
Body: ●●●○○
Acidity: ●●●○○

Our recipes

These recipes reflect the approach to coffee served in our Showroom.

The filter recipe is based on our own april Brewers (flat-based) and our april Paper Filters. As for espresso, the recipes are designed using a Modbar AV.

All of our grind settings reference a Ditting Sweet Lab 804 or a Mahlkonig EK43. You can adjust your grind settings as necessary and use the recommended brew time as a reference.

Filter Brewing

Dose: 12g

Water: 200g at 95°C

Grind size: 9,3

Brew time: 2:45 - 3:00

Target TDS: 1.25 - 1.35

Begin your brew with an initial 100g pour. Use your first 30g of the pour to saturate the coffee bed evenly whilst implementing a circular pouring technique.

Continue your pour by completing the final 70g pour into the center of the coffee bed. Replicate this pouring format once again, commencing your second pour at 35 seconds. Finish the brew with a total brew time around 3 minutes.

Example of the pouring structure:

1. 30g Circle Pour - 70g Center Pour (0:00)

2. 30g Circle Pour - 70g Center Pour (0:30)

Espresso Brewing

Dose (in): 19g

Dose (out): 56g

Grind Setting: 4,6

Brew Time: 18s

Target TDS: 6.5 - 8

Dose and distribute carefully using a scale capable of reading to an accuracy of 0,1g. You must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless'.

We recommend using a dosage within +/-1g of the size of the basket.

Please adjust your grind settings as necessary and use the recommended brew time as a reference.


Grind Size: 6

Dose (in): 10g

Brew Water: 170g at 100°C

Brew Time: 4:00

Days from Roast: 15

Target TDS: 1.27 - 1.33


About the coffee

Regessa owns a small drying station where he processed his own coffees all as natural process. In processing, he follows with firstly floaters removed, then hand sorting defects on raised beds. Completely on single layer dryingunder sunlight, with drying time about 23-25 days.

Sweetness: ●●●●○

Body: ●●●○○

Acidity: ●●●○○

About the farm

Regessa is 43 and has a family with 4 children. He was born and raised in Bombe Village, Bensa, Sidama.

He finished his study in agricultural business management in Saint Mary University and holds a diploma on Plants from Dilla University. Apart from his farm, Regessa also works in Bensa Woreda under agricultural enterprise where he learned modern practices and applies them in his farm.

Regessa’s background has helped him build up a better understandingin farming, processing, and drying. He owns a small farm of roughly 4 hectares, with false banana as shade trees. In 4 hectares, he planted more than 9000 trees, all of which is single variety of 74158.

This is our first single farmer project coming out of our of our favourite producing countries, Ethiopia. This is the first season that we are buying from this Station.


April Coffee

April is a coffee roastery, rooted in Copenhagen with the vision to progress the way we roast coffee. We believe that where you are matters. It shapes you as a person and a company, that is why we are in Copenhagen. April is an extension of our interpretation of the city. At April we focus on roasting coffee. That is what we do. It’s our profession and our passion.



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