Brew a clean, floral-forward cup that celebrates the elegance of Ethiopia’s highlands.

Espresso: For light espresso, dose 18g to yield 36–40g in 26–30 seconds at 92°C. Expect a bright, tea-like shot with a soft whisky finish and delicate acidity.

Filter: For pour-over (V60 or Chemex), use 15g of coffee per 250g of water at 93–94°C. A medium-fine grind and a 2:30–3:00 brew time will enhance the floral and citrus clarity.

AeroPress: For Aeropress, use 16g of coffee with 230g water, a medium grind, and steep for 1:45 before pressing for a vibrant and clean result.