Description

Bright high-altitude coffee from the Guji region with a rich fruity flavor, floral aroma, and juicy notes of peach, berries, and bergamot, ideal for filter methods and modern espresso.

Ethiopia Guji is a coffee from southern Ethiopia, grown at 1,800–2,300 meters on small-scale farms. Slow ripening of the coffee cherries in the cool highland climate allows the beans to develop a complex aromatic profile and pronounced natural sweetness.

Ripe cherries are hand-picked and processed using traditional methods — washed or natural, depending on the lot. As a result, the coffee reveals a clean, layered flavor with bright fruity acidity and delicate floral notes.

Coffee from the Guji region is valued for its juiciness, sweetness, and flavor complexity. The cup clearly reveals notes of peach, strawberry, bergamot, tropical fruits, and black tea, while maintaining balance and a clean finish.

This coffee is excellent for both filter methods and modern espresso. The drink is bright, aromatic, and lively, with a light body, juicy acidity, and a long fruity finish. Even as it cools, the coffee retains its intensity and depth of flavor.

The brew is clean and transparent, with an expressive fruity character, delicate floral aroma, and a refreshing sweet finish.

BREWING RECOMMENDATIONS FOR ETHIOPIA GUJI COFFEE

Brew freshly ground coffee with soft filtered water heated to 92–96 °C, using 18–20 g of coffee per 300 ml of water. Use a medium grind suitable for filter methods.

Pour a small amount of water over the coffee (approximately 40–50 ml) and let it bloom for 30–40 seconds. Then slowly add the remaining water in circular motions. Total brewing time: 2.5–3.5 minutes.

Ethiopia Guji

Region: Guji

Process: Washed / Natural

Farm: Various small-scale farming enterprises

Altitude: 1,800–2,300 m

Variety: Heirloom (local Arabica)

Taste: Peach, bergamot, strawberry