Ethiopia
Ethiopian Guji
Guji Zone, Oromia · 1900–2300 masl · Washed
View on mapHigh-altitude Guji lots are prized for their stone-fruit sweetness and crystalline lime acidity.
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.