Tero and the Guji highlands

Guji is a zone in southern Ethiopia, south of Sidama, where much of the coffee grows high and in semi-forest. Tero lies in the Odo Shakiso district. The Tero farm was set up by Getachew Zeleke, and its coffee is processed together with cherry delivered by smallholders from the surrounding hills, which is why the producer is listed as the Tero Farmers. The farm land is semi-forest, with the coffee growing under native shade trees.

About Lippe

Lippe is a family roastery in Oslo run by Alexander and Pia von der Lippe. The business started in 1998 selling espresso machines and has roasted coffee under the Lippe name since 2007, today from its roastery on Rosenholmveien in the south of the city. For years Lippe has bought most of its green coffee through Nordic Approach, a green coffee importer that works closely with producers at origin. Lippe also roasts a washed lot from the same farm.

Brewing it

A fruity natural roasted for espresso usually shows best with a slightly longer ratio and hot water. Start at 18 g in and 40 to 45 g out in 27 to 32 seconds at 93 to 94 °C, then adjust by taste: grind finer or pull longer if it tastes sharp, shorten the shot if it tastes thin. On a manual lever such as the Flair 49 Pro you can ease off the pressure toward the end of the shot, which tends to round out the acidity in a light roast. Rest the beans about a week off roast before pulling shots.

Coffee details