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Ethiopian Guji Coffee


"The birthplace of coffee" certainly tends to be one of the best coffees in the world. Ethiopian naturals have always been some of the most desired and unique coffees in the world. The berry notes and bright flavors in this natural Guji are no exception. read more…



The Story

Guji is a region in western Ethiopia and one of the larger coffee producing areas in the country. It's common practice - particularly in Ethiopia - for coffees to be named after the region they came from.

As a natural process coffee, they let the coffee cherries dry on the seed before removing it, resulting in some amazing, floral and fruity notes. This one is no exception and we're excited to be serving it this month. It comes from the Hambela farm just a few kilometers away from 

 

The Brew How-To

Aeropress with Prismo

20g coffee ground fine (2 H on my Baratza Vario, 10 or less on an Encore or Virtuoso).
50ml water at 205 degrees
Stir vigorously for 15 seconds
Wait 45 seconds
Press slowly until you hear air.
Add 50ml or so of water for an americano if you’d like.

The Details

  • Elevation: 1900-2200 MASL
  • Region: Shakiso, Guji Zone
  • Farm: Kayon Mountain Farm
  • Process: Natural
  • Varietal: Heirloom

Customer Reviews

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