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Back to Blog Gotiti, Ethiopia Speciality Single Origin: The Recipes

May 29, 2026

Gotiti, Ethiopia Speciality Single Origin: The Recipes

Introducing Gotiti, Ethiopia; our latest omni-roast speciality single origin from the highlands of Yirgacheffe. Developed as a light to medium roast, this vibrant natural process coffee shines across all brew methods, with notes of sherbet lemon, mango ice cream, pineapple, and florals. Follow along with our teams' recipes for Espresso, AeroPress & Iced PourOver. 

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Espresso

As brewed by Senior Roaster, Ryan

"We ran our Gotiti, Ethiopia Speciality Single Origin Coffee on a Sage Barista Express Impress, so you may need to tweak your recipe slightly depending on your setup and personal taste, however the below is a great starting point.

16.5–17g of coffee
35–36g espresso yield
26–28 second extraction time

Grind settings between 9–11

For espresso, we found this coffee really benefited from a slightly tighter ratio and controlled extraction, helping to emphasise sweetness, creaminess and structure while keeping the brighter characteristics beautifully refined. The recipe brings out a silky, rounded profile with plenty of clarity, without pushing the acidity too aggressively.

With this recipe, the espresso leans into the summery, bright nostalgic notes of sherbet lemon, mango ice cream and delicate florals, supported by a buttery, creamy body and a sweet finish. The result is vibrant and expressive, yet smooth and balanced allowing the coffee’s juicy fruity character and fragrant florals to shine like the summer sun."

AeroPress Recipe

As brewed by Roastery Manager, Andrew.

"There’s something magical about a Natural Ethiopian coffee through an AeroPress. You get all the bright fruit, loads of sweetness, and a really juicy cup without it becoming too heavy.

This recipe has been my go-to for an Ethiopia natural on an AeroPress.

Recipe:

•              11g coffee

•              200g water

•              AeroPress

•              Medium-fine grind

•              93c

 

Using the slightly daring 'inverted' method - start by adding the coffee to the brew chamber, then pour all 200g of water fairly quickly. I found using a lower water temp tends to highlight brighter acidity and clearer tropical fruit notes, compared with water 96c or above. Give it a stir, pop the cap on with the filter, and let it steep for 2 minutes.

At 2 minutes, carefully flip into chosen carafe / mug (carefully) then press the plunger slowly until all coffee has passed through the filter. What works so well here is the lighter coffee dose and shorter ratio. It keeps the cup really vibrant and sparkling, which suits this coffee perfectly. The natural processing brings loads of tropical sweetness, while the AeroPress keeps the body silky and clean enough for those citrusy sherbet notes to really stand out.

The result is super juicy, really refreshing, and honestly tastes a bit like melted mango ice cream with a squeeze of lemon over the top."

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Iced Pour-Over

As brewed by Head Roaster, Andy

"We ran our Gotiti, Ethiopia Speciality Single Origin Coffee as an iced pour-over on an Origami dripper, so you may need to tweak your recipe slightly depending on your setup and personal taste, however the below is a great starting point. With this recipe, the cup opens up with vivid, refreshing notes of sherbet lemon and mango ice cream, carried on a silky, cooling body with a clean, sweet finish."

Ingredients:

  • 30 grams coffee, ground fine (between 1-cup and 2-cup grind size)
  • 300 milliliters boiling water (for brewing)
  • 200 grams ice (in carafe/brew vessel)
  • 100 grams ice (for serving glass)

1. Set up your ice vessel: Place 200 grams ice (in carafe/brew vessel) into your carafe or brewing vessel. This is where your brew will drip directly onto the ice, chilling it instantly and locking in aromatics.

2. Prep your brewer: Set your Origami (or dripper of choice) on top of the vessel and insert your filter paper. Important: when rinsing your filter paper, do not rinse it into the brew vessel - use a separate cup or sink, otherwise you'll heat the vessel and the ice will begin to melt prematurely.

3. Add your coffee: Add 30 grams coffee, ground fine (between 1-cup and 2-cup grind size) to your rinsed filter. Give the dripper a gentle shake to level the bed.

4. Bloom: Start your timer. Pour just enough of your 300 milliliters boiling water (for brewing) to saturate the grounds (roughly 60ml), and allow to bloom for 30–45 seconds.

5. Pour slowly and steadily: Continue pouring the remaining boiling water in slow, steady circles. Even though you're only using 60% of the usual water volume, you're still aiming for a full 3-minute brew time.

6. Swirl and meld: Once brewing is complete, give the carafe a good swirl or stir. The ice will continue to melt gently, bringing the total liquid volume up while keeping the brew beautifully cold.

7. Serve and enjoy: Fill your cup or glass with 100 grams ice (for serving glass), pour over your brew, and enjoy. Bright, juicy, and refreshing - best savoured in the sun.

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