Ethiopia
Ethiopian Guji
Guji Zone, Oromia · 1900–2300 masl · Washed
High-altitude Guji lots are prized for their stone-fruit sweetness and crystalline lime acidity.
Did you know?
Guji was only recognized as a distinct origin in the 2010s, having previously been blended anonymously into 'Sidamo.' Its forest-grown heirloom trees produce some of the most floral, fruit-forward naturals in Ethiopia.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Ethiopian Guji | 9 | 9 | 9 | 2 | 5 | 8 |
Details
- Varieties
- Heirloom
- Processing
- Washed
- Roast
- Light
- Harvest
- Nov, Dec, Jan, Feb
Tasting notes
PeachJasmineLimeHoneyBlack Tea
Brewing recommendations
Pour-Over V60affinity 10/10
- Grind
- Medium-Fine (600µm)
- Temp
- 94°C
- Ratio
- 1:16
- Brew
- 210s
Peach-forward, silky, floral finish.
Kalita Waveaffinity 9/10
- Grind
- Medium (750µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 240s
Rounded sweetness; forgiving extraction.
Chemexaffinity 8/10
- Grind
- Medium (850µm)
- Temp
- 95°C
- Ratio
- 1:17
- Brew
- 300s
Lifted floral clarity.
AeroPressaffinity 7/10
- Grind
- Medium-Fine (600µm)
- Temp
- 86°C
- Ratio
- 1:14
- Brew
- 90s
Versatile cup; peach and jasmine with soft acidity.
Cold Brewaffinity 7/10
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; peach and jasmine without the bite.
Espressoaffinity 4/10
- Grind
- Fine (260µm)
- Temp
- 94°C
- Ratio
- 1:2
- Brew
- 28s
Concentrated peach and jasmine; syrupy shot.
French Pressaffinity 4/10
- Grind
- Coarse (1050µm)
- Temp
- 96°C
- Ratio
- 1:15
- Brew
- 240s
Heavy body; peach and jasmine with textured mouthfeel.
Moka Potaffinity 3/10
- Grind
- Fine (260µm)
- Temp
- 96°C
- Ratio
- 1:7
- Brew
- 300s
Bold and rich; peach and jasmine in a concentrated cup.