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Ethiopia Guji Shakiso

Espresso

AED 50.00

Roast Level: 80

DARK

LIGHT

Tasting Notes

Rich Chocolatey, Nutty-flavored coffee in every sip.

Acidity

Bitterness

Sweetness

Elevation

1900 MT, 2200 MT

Process

Natural

Variety

Heirloom

Producer

Nardos Coffee

Weight

250gr

Grind Option

Moka Pot
Whole Bean
Espresso Grind

More About This Coffee

A natural heirloom lot from Nardos Coffee's Hoqata plot in Shakiso, Guji, with grapefruit, lime zest and salted caramel.

Coffee Expression
Grapefruit and lime zest up front, salted caramel and chocolate underneath. Bright for an espresso, and sweet.

Producer
Grown and exported by Nardos Coffee, a third-generation family business in Guji, on its four hectare Hoqata plot.

Coffee Details
Producer: Nardos Coffee
Farm: Hoqata
Region: Shakiso, Guji
Altitude: 2,000 to 2,480 masl
Varietal: Ethiopian landrace (heirloom)
Process: Natural

The Story
Guji is in southern Ethiopia, high and green, and Shakiso sits near its heart. The trees here are landraces, wild and native types that have never been bred into named varieties. The cherries dried whole in the sun, which gives the stone fruit and the sweetness.

Additional information

Weight	0.3 kg
HS Code	901210
Country of Origin	AE
Origin	Ethiopia
Farm	Hoqata
Flavor Notes	Chocolate, Grapefruit, Lime Zest, Salted Caramel
Weight	250gr
Main Cup Profile	Chocolatey, Nutty

Brewing Guide

At Julith, every cup tells a story. From our vibrant coffeeshop in Dubai to our thoughtfully designed roastery, we blend craftsmanship, community, and creativity to deliver an exceptional coffee experience.

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Choose Your Brew

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 3 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
15 g coffee
240 ml water
Ratio 1:16
Water temperature 91°C

-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.

-Begin with a 45 ml pour, slow and even.
-Allow the coffee to bloom for 30 seconds.

-Continue pouring in circles until reaching 135 ml.
-Pause briefly, letting the coffee draw down till 1 minute.

-Finish with a centered pour to 240 ml

The brew should complete between 2 minutes 20 seconds to 2 minutes 40 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

Preheat the group head, portafilter, and cup.
Grind coffee fine (espresso range) and put 20 g into the basket.
Distribute evenly and tamp firm and level.
Lock in the portafilter and start extraction.
Aim for a steady, even flow from the start.
Stop the shot at 40 g yield.

The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.

Dial In Tips

Shot runs too fast (under 25 seconds): Grind finer.
Shot runs too slow (over 32 seconds): Grind coarser.
Sour or sharp cup: Grind slightly finer or extend extraction by 1–2 seconds.
Bitter or dry cup: Grind slightly coarser or stop the shot earlier (around 38 g).

Pull. Taste. Adjust next time.