Here's how we brewed this knockout natural Ethiopia from Square Mile, the London roastery co-founded by James Hoffmann!
After a challenging year of drought and unrest, the 2022 harvest from Guji’s Dambi Uddo washing station benefited from ripening rains, and this naturally processed lot is beautifully floral and elegant. We tasted jasmine, peach rings, green grape, elderberry, a sparkling stone fruit acidity, and a clean, tea-like body.
🌍 Origin: Guji, Ethiopia
🌞 Process: Natural
🔬 Varietal: Gibirinna 74110, Serto 74112
⛰️ Elevation: 2,000 - 2,150 MASL
Brew Recipe for Square Mile Ethiopia Shoondisa
Using Stagg X Dripper
23.5g of Kenya Nyeri Othaya Ichamama AA
350g of water
1. Measure and grind coffee at a medium-fine setting
Measure out 23.5g of coffee beans and grind them on a medium setting. We used setting 6 on Ode with SSP Burrs, which is about 4 on Ode with Gen 1 Burrs, which is a 5 on Ode with Gen 2 Burrs. This would be sitting toward the middle-coarser end of the Pour Over range on Opus.
2. Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in.
3. Pour 47g of water for the bloom
Fully saturate your coffee grounds with 47g of water, and allow about 36 seconds for the bloom.
4. Continue pouring in 4 stages
After the bloom, pour to 150g; then 250g; and finish at 350g. Swirl 5 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 3:15-3:45 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of jasmine, peach rings, green grape, and elderberry.