Ethiopia - Guji
With a sweet-tartness that reminds us of Lemonhead candies and lingering notes of chocolate and jasmine, this delicious cup is as exciting from the first sip to last. You can expect to find notes of earl grey and peach, with an excellent floral and clean finish. It’s perfect for filter brewing.
This coffee is washed, meaning that the coffee fruit was taken away from the beans as soon as they were picked. Using this process gives the coffee its beautiful flavour clarity. It’s a satisfying, refreshing cup.
These beans are from the Guji zone in Ethiopia, one of the most exciting coffee regions in the world. Despite its proximity to neighbouring regions Sidamo and Yirgacheffe, the flavour profiles are distinct, giving complex, yet balanced tastes. Coffee farming also has ancient roots within the culture of the region. Our beans are of the native heirloom varietal and are from several smallholders.
Ethiopian Filter coffee from the Guji region in Ethiopia.
Process Station: Buku
Producer: Several Smallholders
Owner : Metad
Varietal: Native Heirloom, from several smallholders.
Growing Altitude: 2000 meter
Processing Method: Washed
Harvest: January 2019
Flavour Notes: Earl Grey, Peach & Lemon
Ethiopia - the birthplace of coffee! When brewing with coffee beans from this corner of the world, you can expect bright fruited, floral flavours. Ethiopian coffee tends to be higher in acidity too. Because of its complexity, it works brilliantly as filter coffee.
There are a number of distinct coffee regions in Ethiopia, each of which produces differing taste profiles. Yirgacheffe is a small town in the Sidamo region which consistently produces some of the best coffees the world over. It’s famous for bright coffees which are higher in acidity but have a sweet, fruity flavour. The Guji region is another exciting coffee area, producing sweet floral notes such as jasmine and peach in its coffees.
Coffee farming and brewing run deep in Ethiopian culture where big events traditionally open with coffee ceremonies. Brewing and sharing coffee acts as a social event, ingrained in how people connect with one another.
For Kōno / Origami
- 18g of ground coffee to 288g water
- Medium fine grind
- 93-95°C brew water
Rinse the filter, throw away the rinse water, and then preheat the brewer and server
Bloom using 1:3 ratio or ~56g water for 35s
-2nd pour using slow and gentle circular pour up to 120g
3rd pour same up to 200g
4th final pour same up to 288g
Total brewing time ~2:35-2:45
Adjust grind and water temp depending on coffee type, roast, and your tastes.