1 3

Ethiopia coffee farm thrives in the highlands, where rich soil, abundant rainfall, and ideal altitudes nurture exceptional beans. Each harvest reflects centuries of coffee-growing tradition, producing specialty-grade beans with vibrant flavors, floral aromas, and distinct notes of citrus, berries, and chocolate.

Committed to sustainable practices, our farm supports local communities and preserves the unique biodiversity of Ethiopia's landscapes. Experience the essence of Ethiopian coffee, cultivated with care and devotion.

Ethiopia Guji Hambela Natural

Ethiopia Guji Hambela Natural

AED 68.00
AED 68.00
Sale Sold out
Taxes included. Shipping calculated at checkout.

Ethiopia coffee farm thrives in the highlands, where rich soil, abundant rainfall, and ideal altitudes nurture exceptional beans. Each harvest reflects centuries of coffee-growing tradition, producing specialty-grade beans with vibrant flavors, floral aromas, and distinct notes of citrus, berries, and chocolate.

Committed to sustainable practices, our farm supports local communities and preserves the unique biodiversity of Ethiopia's landscapes. Experience the essence of Ethiopian coffee, cultivated with care and devotion.

Flavor NOTES:

Apricot Jam, Mandarin Orange, Peach, Mango

Acidity
Body
Sweetness
Origin
Ethiopia
PROCESS
Natural
VARIETY
Heirloom
PRODUCER
Primrose
ROAST PROFILE OMNI
SIZE
GRIND SIZE
View full details

Blacksmith's Brew Guides

What You'll Need

Blacksmith Coffee

19 g (finely ground)

Filtered Water

250 ml at 92°C

How to Brew

Purge & Prep

  • Purge the group head to stabilize temperature.
  • Wipe and dry the portafilter.

Grind & Dose

  • Pour 30–40g of water evenly over the grounds.
  • Let it sit for 30 seconds.
  • This releases trapped gases for better extraction.

Distribute

  • Slowly pour in circles up to 150g total.
  • Keep the water level
    steady—not too aggressive

Tamp

  • Continue pouring gently until you reach 240g total.

Extract

  • Let all the water drip through.
  • Total brew time should be around 2mins 30seconds.

Stop

  • Stop the shot at 40g yield.

Parameters

  • Dose: 19g coffee
  • Yield: 40g espresso
  • Ratio: 1:2.1
  • Water Temp: 92°C
  • Time: 25–30 seconds

Target

  • Balanced flavor with good body and crema.
  • Extraction time between 25–30 seconds.

Dial-In Tips

  • Too fast (<25s): Grind finer → increases resistance → slows flow
  • Too slow (>30s): Grind coarser → reduces resistance → speeds flow

Purge & Prep

  • Rinse the paper filter with hot water (removes paper taste + warms everything).
  • Discard rinse water.
  • Add ground coffee and level the bed.

Bloom (0:00–0:30)

  • Pour 30–40g of water evenly over the grounds.
  • Let it sit for 30 seconds.
  • This releases trapped gases for better extraction.

Main pour (0:30–1:30)

  • Slowly pour in circles up to 150g total.
  • Keep the water level steady—not too aggressive.

Final pour (1:30–2:00)

  • Continue pouring gently until you reach 240g total.

Drawdown (finish ~2:10–2:30)

  • Let all the water drip through.
  • Total brew time should be around 2mins 30seconds.

Parameters

  • Coffee: 15g
  • Water: 240g (1:16 ratio)
  • Water temp: 90–93°C

What You Need

  • Origami Dripper
  • Paper filter (Origami or Kalita Wave style)
  • Fresh coffee beans
  • Grinder (medium grind, like table salt)
  • Scale (recommended)
  • Kettle (ideally gooseneck)
  • Mug/server

Quick Tips

  • Too sour? Grind finer or extend brew time.
  • Too bitter? Grind coarser or pour faster.