Ethiopia Grade 1 Dry-Process Guji Shakiso

The cup is viscous and sweet, with layers up layers of dark chocolate. Fruits like orange marmalade, as well as pineapple and guava juice are up front in City+ roasts. The sweetness is bold as well as the fruit aspects, but are balanced out by notes of dark cocoa and a moderate acidity. I actually prefer this coffee at the City+ level as fruit flavors become obfuscated when hitting Full City and beyond. Still, FC roasts are very sweet, and with heavy flavors of Ibarra chocolate. City+ to Full City+.
Out of stock
88.1
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate No
Region Africa
Processing Dry Process (Natural)
Drying Method Raised Bed Sun-dried
Arrival date Oct 14 2013
Lot size 168bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Heirloom Varietals
Grade Grade 1
Appearance 1.0 d/300 grams, 14 Screen
Roast Recommendations City+ to Full City+ will capture this coffee's complexity. These beans are small and some will fall through the screen on a Behmor, but will still work just fine.
Weight 1
This coffee is comprised of small farm lots within the Guji zone of Shakiso. The people are known as Gujii Oromo, and coffee farming has been a core part of the culture in the highland areas. It's a distinct coffee from Yirga Cheffe, and Sidamo. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics; citrus and floral accents, a lively cup character. The cultivars used in Ethiopia are largely regional, distinct local strains of coffees that have spread from the wild forest plants of western Ethiopia, to Harar in the East and to the southern districts like Guji. We've carried washed coffee from this area, but washed is usually the exception. They are known for producing some of the better dry-processed coffees in Shakiso, and for good reason.
Overall, this naturally processed Guji coffee shows such great sweetness in the cup and with fruits that are perceptible and without ripe or sour flavors. Grinding the coffee releases quite a bit of strawberry and rhubarb. The fruits are lively across the roast spectrum and run the range of dark berry to floral citrus. It's deeply sweet and adding hot water brings about a floral jasmine scent along with a bit of guava and cocoa. The cup is viscous and sweet, with layers up layers of dark chocolate. Fruits like orange marmalade, as well as pineapple and guava juice are up front in City+ roasts. The sweetness is bold as well as the fruit aspects, but are balanced out by notes of dark cocoa and a moderate acidity. I actually prefer this coffee at the City+ level as fruit flavors become obfuscated when hitting Full City and beyond. Still, FC roasts are very sweet, and with heavy flavors of Ibarra chocolate. Pull a SO espresso shot and expect thick, chocolate, and an amplification of fruit and acidity.