CLICK HERE for holiday ordering and shipping info.

Ethiopia Organic Dry Process Guji Sidamo

A fruited and spicy cup, depending on roast level. At lighter roasts, super sweet strawberry and caramel. At darker levels, intense anise and licorice, bittersweet, thick body. City to Full City+ to Vienna.
Out of stock
  • Process Method No
  • Farm Gate No
Region Africa
Grade 3
Appearance 1.4 d/300gr, 16-18 Screen
Roast Recommendations City roast will look awful, but has the most fruited notes. City+ to FC has the best balance of body and fruit, FC+ is full of intense anise/licorice flavors. See the notes about culling out light under-ripes from the roast.
Weight 1 LB
This dry-processed coffee from the Guji area of Sidamo region has surpassed every Harar sample we received this year. The process for this special selection involves harvesting ripe cherry, promptly screen-drying on raised beds, and extra steps in sorting the coffee after it is hulled. This differs from other dry-process Ethiopia coffees, which are often picked at the tail-ends of the crop, indiscriminately picked, and consolidated later (mixing good coffee with bad). The result is that this coffee has less distractions in terms of earthy, hidey or musty flavors, common in DP Sidamo coffees. In fact, it's a wonderful cup, and it has both dried strawberry fruit in the light roasts, and intense spice in the darker roasts. There's everything else in here too; hints of fresh tobacco, herbs, licorice. And oddly enough when we started to brew our test roasts (in this case, the Technivorm), we had ton of blueberry syrup flavors in the cup, something that was not very pronounced on the cupping table. So it can be variable ... this is true with all dry-processed coffees, and always true with the Ethiopian dry-processed. It's just part of the sun-dried coffee process where whole cherry is patio-dried, then the whole husk and parchment is removed in one step, and all defective coffee seeds are removed by visual sorting. That means a few decent-looking seeds will make it through the process that are indeed a bit under-ripe. You can cull out any really, really light-colored seeds after roasting, or leave them in. As a fun experiment, you can try to grind and brew the light ones, or simple munch on them to get a sense of what they contribute or detract from the cup. In a strict sense (that we grade wet processed coffees) they are defective: under-ripes. But they are a part of the coffee culture, and the cup, with Ethiopian coffees, where there is no wet-mill equipment to sort coffee; it is all done with the hand and eye. As mentioned, the cup shifts greatly in character from light to dark roast levels. The lighter City/City+ roast has more fruited notes, dried strawberry, blueberry, light caramel sweetness. Full City and darker shifts to bittersweet roast taste, chocolate and a very dominant anise spice note, licorice at Full City+ or Vienna roast. The body is thick, as one would hope for in a DP coffee, except in the lightest roast levels.