Ethiopia - Guji

FLAVOUR NOTES

Green Grape / Apricot Jam/ Black Tea

RECOMMENDED BREWING METHODS

Filter / Chemex / Pour Over / French Press / Cold Brew

ABOUT THE COFFEE

• COUNTRY: Ethiopia
• REGION:    Guji, Oromia
• FARM:       Various Smallholders
• VARIETY:    Various Heirloom
• ALTITUDE:  1900 - 2200 MASL
  
• PROCESS:  Washed
• ROAST:      Light

This juicy and balanced coffee lends itself to many methods of preparation. We have roasted is lightly to preserve the complexity in the cup. 

ABOUT THE GUJI REGION

The Guji landscape is diverse and some areas are higher than others, others are more forested than others, and there are quite a few microclimates in the region. And, of course, there is the question of which variety the beans come from. All this means that coffee grown in the Guji region can have very different flavor profiles if it comes from different farms or areas, even within the same region.

Coffee is an inseparable part of the Guji, and the wider Oromo, culture. Some historians believe the Oromo people used coffee as early as the 10th century AD, although it wasn’t used as a drink then. In those times, coffee beans were mixed with edible fat to create small balls that people chewed on to ward off tiredness. It was an ideal snack to carry on long and tiring journeys.