Äthiopien – Natural

Ethiopia Guji – Natural

Our newest espresso comes from Ethiopia, is 100% Arabica, and is processed as a natural. We think coffee from the Guji region is suitable for preparing both espresso and coffee, so we designed the roast profile as a so-called omniroast.

The Danse Mormora Washing Station is located about five kilometers from the town of Haro Lebetu. Farmers in the surrounding area grow their coffee in fertile clay soil at high altitudes. The variety commonly called “Bourbon“ locally is not the same as the Bourbon known from Central and South America:
In Ethiopia, the term is colloquially used for cultivars that are resistant to coffee berry disease (CBD).

Coffee in Ethiopia is typically grown on very small plots, mostly by farmers who also cultivate other crops. Most of these smallholder farmers deliver their cherries to a nearby washing station or a central processing facility

Country of origin:	Ethiopia
Washing Station:	Danse Mormora
Region:	Guji
Variety:	Mixed Heirloom
Processing:	Natural
Growing altitude:	2,200–2,250 meters
Harvest season:	November–January

Aroma:	Floral, jasmine, yellow fruit, cocoa
Flavor:	Yuzu, forest honey, apricot, jasmine, berry
Sweetness:	Intense honey sweetness
Acidity:	Medium, citrusy, wine-like
Mouthfeel:	Smooth
Aftertaste:	Cocoa, berry, floral
Overall impression:	A complex and smooth coffee. Ideal for making a flat white. Also works very well as a filter coffee.

For espresso machines, stovetop moka pots, and brewed coffee.

Espresso machine

Dose:	20 g/double shot (in a 20 g VST basket)
Yield:	42 g
Brew temperature:	92.5 ° C
Brew pressure:	9 bar
Extraction time:	24 – 26 sec.

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