Here's how we brewed this exclusive drop—a candy-sweet Ethiopian natural process—Tima Shakisso by Captain + Stoker!

This coffee was grown in Tima, a sub-kebele in the Shakisso district of Guji, where ample rainfall and high altitudes produce some of Ethiopia’s finest coffees. We tasted strawberry, honeysuckle, tangerine, red cherry, and candy sweetness throughout, with a silky body, a sparkly citrus acidity, and a lime hard candy finish. Delish!

🌍 Origin: Guji, Ethiopia

🌞 Process: Natural

🔬 Varietal: Gibirinna 74110

⛰️ Elevation: 2,180 MASL

Brew Recipe for Captain + Stoker Ethiopia Tima Shakisso Guji Natural

Using Stagg X Dripper


22g of Ethiopia Tima Shakisso Natural

350g of water



1. Measure and grind coffee at a medium setting

Measure out 22g of coffee beans and grind them on a medium setting. We used setting 5.1 on Ode with SSP Burrs, which is about 3.1 on Ode with Gen 1 Burrs, which is a 4.1 on Ode with Gen 2 Burrs. This would be sitting toward the middle end of the Pour Over range on Opus.

2. Heat water and rinse the filter

Heat water to 202°F and rinse your filter before putting your coffee grounds in.

3. Pour 50g of water for the bloom 

Fully saturate your coffee grounds with 50g of water, and allow about 35 seconds for the bloom.

4. Continue pouring in 4 stages

After the bloom, pour to 150g; then 250g; and finish at 350g. Swirl 10 times after your last pour, once the water level goes down far enough to where you won’t spill over. The total brew time varies, but we’re aiming for around 2:50-3:00 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of floral tea, peach rings, and honey.



18g of the same coffee

40g of water at 200 F

1:2.2 ratio



1. Measure and grind coffee

Measure out 18g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  207°F.

4. Grind your coffee

We suggest a 25-27 second pull time. I am using 1 and 2 clicks external, -2 internal on Opus– but remember, the times are more important than the accuracy of Opus settings, considering espresso times can vary wildly due to atmospheric conditions in your area.

4. Preinfuse for 10 seconds at 5-6 bars, then pull shot at  9-10 bars!

Preinfuse at or below 5-6 bars for 10 seconds (just after drop at 6 seconds). Then, increase pressure to 9-10 bars and stop shot at 25-27 second pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We are seeing a ton of peach / stonefruit popping on espresso, especially in the aromatics.  We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!