Variety · Ethiopia
74110 and 74112 are Ethiopian coffee selections made at Jimma in 1974 to resist coffee berry disease. Why these numbers now appear on bags instead of heirloom.
The numbers 74110, 74112, 74158 and similar appear increasingly on Ethiopian bags, and they are genuine variety names rather than lot codes.
Ethiopia’s Jimma Agricultural Research Center selected them in 1974 from local landraces, screening for resistance to coffee berry disease, which was devastating plantings at the time.
The numbers are accession identifiers from that program.
As Ethiopian traceability has improved, roasters can name what is actually in the bag rather than defaulting to “heirloom”. Many washing stations receive cherry from farms planted with known selections.
Clean, floral and citric — recognizably Ethiopian, and generally more consistent than mixed landrace lots because the genetics are uniform.
Both are Ethiopian. “Heirloom” means a mixture of uncatalogued landraces; a numbered selection means a specific, propagated line.
Filter, light roast, a clean brewer.
Most often on washed coffees from the Guji, Sidama and Yirgacheffe areas, where farms planted the Jimma selections widely; 74110 and 74112 are the two most common, and they are frequently grown together and sold as one lot. A bag listing both is normal and still means a specific, known planting rather than a forest mixture.
The equipment this actually requires — not a shopping list, the shortest route to doing it properly.
60° cone · spiral ribs · 1–4 cups
A transparent cup, and an unforgiving one to brew. Ceramic holds heat where plastic does not — and the open bottom means your pour, not the dripper, decides the coffee.
Best for: Someone who wants to taste what a single-origin coffee is actually doing.
64 mm (2.52 in) flat burr · filter only · single dose
64 mm (2.52 in) flat burrs, near-zero retention and a footprint the size of a mug, built for filter and honest about not doing espresso. For pour-over it is built for a clear, even grind.
Best for: V60, Chemex, AeroPress and batch brewing, where clarity is the whole point.
0.9 L · ±1 °C (±1.8 °F) hold · counterbalanced gooseneck
The best-pouring kettle sold, and the hold function matters more than the thermometer. Expensive for boiling water — but if you brew pour-over daily, it is the accessory that most improves the cup.
Best for: Daily pour-over, where flow rate is the variable you are trying to control.
