Two origins in one espresso

The blend puts a washed Guatemalan from Huehuetenango, in the western highlands near the Mexican border, together with a washed Ethiopian from Tero in the Guji zone. The Guatemalan component is Tekisic and Red Bourbon. Red Bourbon is one of the classic Arabica varieties of Central America and is known for its sweetness, and Tekisic is a Bourbon selection developed in El Salvador. The Ethiopian side is local Heirloom coffee, grown at around 2,000 metres by the Tero Farmers, a group made up of the Tero farm in the Odo Shakiso district and the smallholders around it.

About Lippe

Lippe is a family roastery in Oslo, run by Alexander and Pia von der Lippe. They started out in 1998 selling espresso machines, began roasting under the Lippe name in 2007 and now roast from Rosenholmveien in the south of the city. Most of their green coffee has for years come through Nordic Approach, an importer that works closely with producers at origin, and espresso has been part of the business from the start.

Brewing it

A washed blend like this is more forgiving than a single origin natural, so it is a good everyday espresso. Start at 18 g in and 36 to 40 g out in 26 to 30 seconds at around 93 °C. If the apple acidity is too sharp, grind a little finer; if the finish turns bitter, coarsen slightly or shorten the shot. Pulling into a small jug such as the Loveramics Espresso Shot Jug makes it easy to weigh the yield and taste the shot on its own before adding milk. Rest the beans about a week off roast before pulling shots.

Coffee details