Dida Hora | Ethiopia
Light & Floral
Jasmine & Nectarine
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger | French press / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
Tesfaye Bekele, founder of Suke Quto Farm, is a defining figure in Guji coffee. A trained environmentalist, he transformed post-wildfire reforestation into a sustainable coffee model—linking ecological restoration with meaningful livelihoods. His work now extends into the high-altitude Uraga zone through the Dida Hora washing station, where 350 smallholder farmers grow coffee in nutrient-rich volcanic soils.
We chose this lot for its purity, precision and honesty. Tesfaye’s meticulous cherry selection, clean fermentation, and minimal-intervention approach align closely with our sourcing ethos—letting the region’s natural clarity shine. Each harvest from Dida Hora feels deliberate and refined, capturing Uraga’s gentle elegance.
This lot features indigenous Ethiopian heirloom varieties, processed using Tesfaye’s precise washed method to emphasise floral lift and refined acidity.
Expect jasmine florals, nectarine brightness and a silky, tea-like finish.
Country/Region:
Coffee Varietal: Kurume
Coffee Process: Washed
Harvest Year: February 2025
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
We love to brew with
Moccamaster
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Don't forget decaf
