Here's how we brewed this A jammy sweet cup from Ethiopia’s famed Guji zone, roasted by Chicago’s Metric Coffee.

This coffee was grown under the shade of large native trees in the rich red soil around Deri Kidame kebele in Ethiopia’s Guji region, picked at peak ripeness and sun dried for 18 days. These exemplary conditions and processing bring out bold, fruit-forward notes while maintaining a clean sweetness. We tasted brown sugar, deep red jam, a creamy mouthfeel, and a fruit punch finish.

🌍 Origin: Guji, Ethiopia

🌞 Process: Natural

🔬 Variety: Kurume, Wolisho

⛰️ Elevation: 2,100 MASL

🔥 Roast: Light

Brew Recipe for Ethiopia Deri Kidame Natural

Using Stagg X Dripper


20g of Ethiopia Deri Kidame Natural

352g of water



1. Measure and grind coffee at a medium-coarse setting

Measure out 20g of coffee beans and grind them on a medium setting. We used setting 7.1 on Ode with SSP Burr / 6.1 on Ode with Gen 2 Burrs, which is about 5 - 5.1 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 4 and 4.2 - and note that the inner ring was set to +4 at 4 for us!

2. Heat water and rinse the filter

Heat water to 212°F and rinse your filter before putting your coffee grounds in.

3. Pour 50g water for the bloom 

Fully saturate your coffee grounds with 50g of water, and allow 30 seconds for the bloom.

4. Continue pouring in four stages

After the bloom, pour to 150g; then when the water is approximately 0.5 in above the bed of grounds, agitate with 5 gentle swirls, then pour to 250g; once water drains halfway, pour to 350g. The total brew time varies, but we’re aiming for between 2:00 - 3:00 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of pluot, pomelo, fruit punch, and deep red jam.



20g of the same coffee

40g of water at 200°F

1:2 ratio

28-32 second pull time


1. Measure and grind coffee

Measure out 20g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  200°F.

4. Grind your coffee

We suggest a brew time of 28-32 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 28-32 second pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro