Fruity and Dark Chocolate : Premium Ethiopian Coffee

A Natural coffee origin from Africa, perfect as a Filter Coffee

This Ethiopia Guji Natural presents a bright and juicy profile. Crisp notes of lime, nectarine, and plum lead the way, complemented by a balanced stone fruit acidity. The finish reveals hints of almond and dark chocolate, delivering a clean and well-rounded cup with layers of complexity.

• Flavour Intensity is 2 out of 5 and the roast colour is light. 

Brewing Recommendations

• This single-origin coffee is best enjoyed as a pour-over or cold drip to bring out the abundant fruitiness from the beans. Its light roast and high acidity make it perfect for these brewing methods, though it is not recommended to be served with milk.

Suggested barista coffee making recipe

Espresso
Temp: 94°c
Group handle basket: 22g 
In: 23g
Out: 50g (60ml) 
Time: 30sec

Filter
Ratio: 1:16
Dose: 15g
Water: 250ml
Time: 2.30mins

Only use filtered water, unfiltered tap water spoils great coffee

The Difference between Washed and Natural coffee:

Coffee beans are encased in multiple layers: silver skin, parchment, pectin, pulp, and outer skin. There are three primary methods to process the coffee and extract to the finished coffee bean: washed/wet-process, natural/dry-process, and pulp natural. 

Dry processed (naturals) coffees are dried in full on raised beds, or on patios in cherry prior to de-pulping. Wet processed (washed) coffees are dried without the cherry.

Washed coffees are de-pulped via washing stations then usually fermented to promote the separation of any remaining pectin still stuck to the bean and parchment, then washed clean prior to drying.

Naturals have more fruit flavours attributes as the coffee has had more time to interact with the natural sugars from the cherry as enzymes break down the mucilage around the bean.

Washed coffees are prized for their clarity and vibrant notes. Removing all the cherry prior to drying allows the intrinsic flavours of the coffee to excel. Fruit notes are still found in washed coffees, nonetheless, fermented and sweet berry notes are less common.