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Here’s how we brew this exquisitely floral microlot, available in limited quantities—Ethiopia Hayissa Olocho Natural!

The small Hayissa Olocho washing station is located in the remote Keramo region, known for its unique botanical flavor profile. Paired with the discerning roasting standards of Onyx Coffee Lab and you’ve got a coffee to covet. We tasted jasmine, sweet cream, mixed berries, and green apple, with a creamy body and a sparkling berry-like acidity.

🌍 Origin: Bensa, Sidama, Ethiopia

🌞 Process: Natural

🔬 Varietal: Heirloom, 74110, 74158

⛰️ Elevation: 2,100 MASL

Hayissa Olocho

Brew Recipe for Espresso


Recipe Dose:  18g of Ethiopia Hayissa Olocho Natural by Onyx

Yield: 36g-38g 

Brew Time: 30 -31 seconds




1. Measure and grind coffee.

Measure 18g coffee beans and grind them on a fine setting. On Opus, we are at 1.1 on the external ring and 2 notches finer on the inner ring. 

2. Pour in the portafilter

Clean the portafilter and dose the coffee into the portafilter. Additionally, you can puck prep with Weiss Distribution Technique (WDT) to allow for a more even extraction.

3. Start the shot

Pump Pressure at 9 bars. Allow about 30-32 seconds for extraction. 

4. Stir and let cool down for a second

After the extraction, stir and let cool down for a bit.

5. Enjoy the taste of this incredible coffee! 

Look out for the exquisitely floral, mixed berries, sweet cream, and green apple, with a creamy body and a sparkling berry-like acidity. A ripper!