Roasted - Ethiopian Guji (Coffee of the Week)

This outstanding high-altitude heirloom has been carefully prepared by mother-and-daughter exporters Aisha and Danya of Ken Bon, a family-owned and operated Ethiopian coffee exporter. Grown on the cool slopes of Shakiso in clear mountain air, Aisha and Danya's classic natural offers a graceful expression of Guji terroir: clear, balanced, and quietly luxurious. Naturally processed on raised beds, a luminous fruit-driven character arrives vivid and composed in the cup. Expect bright taffy notes of blueberry and dried cranberry, gently rounded by cacao nibs and a suggestion of nutmeg. 

We brewed the Guji as a City roast on a V60 with water at 86–89°C (to preserve brightness without scorching the delicate profile). The acidity here is notably pleasant: it carries the gentle lift of the sweetest fruits rather than sharp citrus or pronounced berry notes. Espresso and AeroPress are particularly recommended for the body and intensity they bring forward without losing the essential magic. Roasters: these beans are distinctly small. Grade 1 refers to low defect counts rather than bean size. The coffee darkens quickly during roasting; closely monitor the cracks rather than relying on colour development to achieve the desired profile.

Floral (Jasmine). Blackberry Jam. Citrus Fruits. Cinnamon. High Acidity. Medium Sweetness & Body.

QUICK NOTES

REGION: Guji, Oromia
PROCESS: Natural
ALTITUDE: 1,500 - 2,250  masl.
VARIETAL: Heirloom
GRADE: 1,904 masl.
CUP SCORE: 86.5 points (specialty)
BEST FOR: Drip, Espresso, French Press, and Pour Over
RECOMMENDED ROAST: Medium. For an explanation of our different roasts, see here: https://greenbeanery.ca/pages/roasting-chart%20.

Our Coffee of the Week roasted option is available in the following profiles: City (medium light), Full City (medium dark) and Vienna (espresso).