Altitude
Farm altitude of all eight coffees. The higher coffee grows, the longer the cherry ripens and the denser the bean.
Ethiopia · Guji · Natural
Fog
Soft, berry-sweet, enveloping
Tasting notes
- blueberry
- violet
- cocoa
Whole cherries dry on raised beds for three to four weeks, which gives the cup its blueberry sweetness. An omni roast that works in a pour-over and in a cappuccino.
Passport
Where this coffee comes from
Guji is a region next to Yirgacheffe, but here the cherries dry whole on raised mesh tables known as African beds. They dry for several weeks, and the taste turns soft and berry-sweet with no hard edges, like a landscape in morning fog.
- Country
- Ethiopia
- Region
- Guji
- Producer
- Private natural-process station
- Altitude
- 1,950–2,300 m
- Varieties
- Ethiopian landraces
- Process
- Natural
- Harvest
- November – January
- Roast
- Omni: filter and espresso
- SCA score
- 86–87
Process
Natural: the whole cherry dries first, and the dry husk comes off later. More sweetness, berries and body.
Observations
Observations
Flavour profile
Scores on a 1 to 5 scale from our cupping.
- Acidity
- 3 of 5
- Sweetness
- 5 of 5
- Body
- 3 of 5
- Bitterness
- 1 of 5
- Finish
- 4 of 5
Harvest
- Jan — harvest
- Feb
- Mar
- Apr
- May
- Jun
- Jul
- Aug
- Sep
- Oct
- Nov — harvest
- Dec — harvest
Recipes
How to brew
V60 dripper
- Coffee
- 15 g
- Water
- 240 g
- Ratio
- 1:16
- Temperature
- 93 °C
- Time
- 2:40–3:00
Espresso
- Coffee
- 18 g
- In the cup
- 40 g
- Ratio
- 1:2.2
- Temperature
- 93 °C
- Time
- 27–30 s