Here's how we brewed this pristinely clean washed Ethiopia that blew away our tasting panel, roasted by Oakland’s Flower Child.

This elegant coffee is a group effort from farmers in the kebeles of Tima in Guji, Ethiopia. Most of the cherries are Gibrinna 74110 and Serto 74112, high quality varieties from the forests of Illubabor, precisely dried in very thin layers for 15-20 days to bring out a stunning clarity of flavor. We tasted blackberry, citrus, apricot, and a beautiful floral sweetness.

🌍 Origin: Guji, Ethiopia

💦 Process: Washed

🔬 Variety: Landrace

⛰️ Elevation: 2,200 MASL

🔥 Roast: Light

Brew Recipe for Flower Child SooKoo Tima

Using Stagg X Dripper


25g of Ethiopia Sookoo Tima

400g of water



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

Measure out 25g of coffee beans and grind them on a medium-fine setting. We used setting 3.1 on Ode with SSP Burr / 2.1 on Ode with Gen 2 Burrs, which is about 1 - 1.1 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 2 and 3 - and note that the inner ring was set to -4 at 2 for us!

2. Heat water and rinse the filter

Heat water to 210°F and rinse your filter before putting your coffee grounds in.

3. Pour 50g water for the bloom 

Fully saturate your coffee grounds with 50g of water, and allow 30 seconds for the bloom.

4. Continue pouring in four 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 halfway, pour to 400g. The total brew time varies, but we’re aiming for between 3:30 - 4:30 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of blackberry, citrus, apricot, and floral sweetness.



20g of the same coffee

80g of water at 210-212°F

1:4 ratio

60 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  210-212°F.

4. Grind your coffee

We suggest a total pull time of 60-65 seconds.

4. Pull shot at 9 bars!

Pull your shot at 1-2 bars for 10 seconds, then at 5 bars for 40 seconds, and taper back down to 1-2 bars for the last 10 seconds. We suggest a 60-65 second total brew 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