Best Ethiopian Coffee for Espresso
Natural-process Ethiopian coffee, particularly from Sidama or Guji, is generally the best starting point for espresso, because its heavier body and pronounced sweetness hold up well under pressure extraction and pair well with milk if used in milk-based drinks.
Why Natural Process Works Well for Espresso
Washed Ethiopian coffee's bright acidity and delicate florals, while excellent for pour-over, can come across as thin or overly sharp as straight espresso. Natural process coffee's fruit-forward sweetness and fuller body translate better into a balanced shot.
Recommended Buna Utopia Options
- Sidamo Natural: balanced fruit and body, versatile as straight shots or in milk drinks.
- Guji Natural: more intense fruit character for drinkers who want a bolder single-origin shot.
Dialing It In
Ethiopian naturals often benefit from a slightly longer, slower extraction than darker commodity blends to bring out sweetness without excess bitterness. A general starting point is 18g in, 36g out, 25-30 seconds, adjust to taste.
Frequently Asked Questions
Can you use Ethiopian coffee for espresso?
Yes, natural-process lots in particular work well; washed lots can be used but tend to taste brighter/more acidic as straight espresso.
What roast level is best for Ethiopian espresso?
A medium roast generally preserves fruit character better than dark roast, which tends to flatten origin flavor.
Where can I buy Ethiopian coffee for espresso?
Shop Buna Utopia's Sidamo and Guji Grade 1 Natural.
Written by Alula Kassa, founder of Buna Utopia, a direct-trade Ethiopian coffee importer based in Detroit, Michigan. Read more about Alula.
