Here's how we brewed this knockout natural process, roasted all the way in London, UK: Ethiopia Wete Ambela by Kiss the Hippo!

Grown high in Yirgacheffe and processed at the Konga sun-drying station, this Grade 1 lot is the highest quality offered in Ethiopia: only the ripest cherries, meticulously sorted to reduce defects. The result is a vibrant and complex cup, with tons of florals and a juicy acidity. We tasted bergamot, floral black tea, lime, and red fruit.

🌍 Origin: Yirgacheffe, Ethiopia

🌞 Process: Natural

🔬 Variety: Ethiopia Landrace

⛰️ Elevation: 1,950 - 2,100 MASL

🔥 Roast: Light

Brew Recipe for Kiss the Hippo Ethiopia Wete Ambela Natural

Using Stagg X Dripper


20g of Ethiopia Wete Ambela Natural

300g of water



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

Measure out 20g of coffee beans and grind them on a medium-coarse setting. We used setting 5.2 on Ode with SSP Burr / 4.2 on Ode with Gen 2 Burrs, which is about 3.2 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5.3 - 6 - and note that the inner ring was set to +3 at 5.3 for us!

2. Heat water and rinse the filter

Heat water to 208°F and rinse your filter before putting your coffee grounds in.

3. Pour 40g of water for the bloom 

Fully saturate your coffee grounds with 40g of water, and allow around 30 seconds for the bloom.

4. Continue pouring in four stages

After the bloom, pour to 150g; when water drains about halfway, swirl 10 times, then when the water is approximately 0.5 in above the bed of grounds, pour to 250g; once water drains halfway, swirl 10 times, then pour to 300g. After last pour, agitate with 5-10 swirls once water drains halfway. 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 bergamot, lime, floral black tea, and red fruits.



20g of the same coffee

40g of water at 205°F

1:2 ratio

25-30 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  205°F.

4. Grind your coffee

We suggest a brew time of 25-30 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 25-30 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!