Here's how we brewed this sublime selection from a single farm, roasted by April Coffee Roasters in Copenhagen, Denmark!

April sourced this coffee through their single farm project, finding and spotlighting incredible individual producers. This is their first year working with Regessa, who owns a 4 hectare farm in Bombe Village planted exclusively with the Krume 74158 variety. He also owns a small drying station where this lot was processed. We tasted a balanced cup of jammy raspberries, strawberries, fresh basil, Meyer lemon, and florals, with a delicate, tealike body that turns juicy at the end.

🌍 Origin: Sidama, Ethiopia

🌞 Process: Natural

🔬 Variety: Krume 74158

⛰️ Elevation: 2,270 - 2,290 MASL

🔥 Roast: Light

Brew Recipe for April Ethiopia Regessa

Using Stagg X Dripper


21g of Ethiopia Regessa

250g of water



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

Measure out 21g of coffee beans and grind them on a medium setting. We used setting 4.1 on Ode with SSP Burr / 3.1 on Ode with Gen 2 Burrs, which is about 2.1 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 4 and 5- and note that the inner ring was set to +0 at 4 for us!

2. Heat water and rinse the filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in.

3. Pour 40g water for the bloom 

Fully saturate your coffee grounds with 40g of water, and allow 35 seconds for the bloom.

4. Continue pouring in three 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 to about 0.5 in above the bed of grounds, agitate with 5 gentle swirls, and pour up to 350g; agitate with 5 gentle swirls after last pour.. The total brew time varies, but we’re aiming for between 4:00 - 5:00 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of raspberries, jammy strawberry, clementine, clean.



19g of the same coffee

56g of water at 200°F

1:2.9 ratio

18 second pull time


1. Measure and grind coffee

Measure out 19g 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 18 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 18 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!