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ETHIOPIA GUJI SHAKISO HOQATA RESERVE NATURAL
Altitude: 1,900–2,200 MASL
Farm: Hoqata
Producer: Nardos Coffee
Variety: Heirloom
Process: Natural
Taste Notes: Black Tea, Brown Sugar, Nectarine, Prune
Grown in the lush highlands of the Guji Zone in Ethiopia’s Oromia Region, the Shakiso area is renowned for producing exceptional coffees. At high elevations, in rich volcanic soils and cooled by mountain air, the beans develop remarkable clarity, depth, and vibrancy. This unique terroir gives rise to coffees that are expressive, lively, and beautifully complex.
This lot is composed of traditional Ethiopian heirloom varieties—wild, indigenous cultivars shaped by generations of natural diversity. Celebrated for their floral intensity and layered fruit character, these beans bring elegance, brightness, and refinement to every cup.
Processed using the natural (dry) method, the whole cherries are slowly sun-dried, allowing their sugars to fully infuse into the beans. This careful process enhances sweetness, body, and aromatic richness, resulting in a profile that is both bold and balanced.
In the cup, Hoqata Reserve Natural opens with notes of salted caramel, lime zest, grapefruit, black tea, and chocolate, layered with brown sugar sweetness, nectarine brightness, and prune-like depth, alongside delicate florals and ripe berry nuances. The acidity is bright and citrus-driven yet smooth and harmonious. A silky, syrupy mouthfeel coats the palate, while the sweetness deepens as the coffee cools, revealing honey-like richness and subtle cocoa nib undertones. The finish is long, clean, and gently lingering, leaving traces of sweet citrus, and a gentle black tea dryness that fades with elegance.
| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Origin | Ethiopia |
| Farm | Hoqata |
| Flavor Notes | Black Tea, Brown Sugar, Nectarine, Prune |
| Weight | 250gr |
| Main Cup Profile | Chocolatey, Nutty |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 2 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 90–93°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 50 ml pour, slow and even.
-Allow the coffee to bloom for 30 to 35 seconds.
-Continue pouring in circles until reaching 140 ml.
-Pause briefly, letting the coffee draw down.
-Finish with a centered pour to 255 ml.
The brew should complete between 2 minutes and 3 minutes 20 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
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