Ethiopia Guji Bishala Red Honey

Description

About This Coffee :

Ethiopia Guji Bishala Red Honey

Quantity: 200g/1000g

Roast Level: Light Roast

Flavor Profile: Persimmon, Wild Honey

Variety: Heirloom 

Altitude: 1,900 - 2,200  m

Processing Method: Red Honey

Origin: Guji, Ethiopia

Region and Farm Introduction: Located in Ethiopia's renowned Guji coffee region, Bishala benefits from the area's highland environment, cool temperatures, and fertile soils. These conditions allow coffee cherries to develop slowly, supporting the floral, fruity, and sweet characteristics commonly associated with high-quality Guji coffees.

Bishala coffees are produced by local smallholder farmers and carefully selected for quality before undergoing controlled processing. This Red Honey lot highlights the expressive sweetness and fruit character of the region, offering a distinct interpretation of Guji coffee through a honey processing style.

Processing Method Features: The Red Honey process involves removing the outer skin of the coffee cherry while intentionally retaining a significant portion of the sticky mucilage around the beans. The coffee is then slowly dried, allowing the remaining mucilage to contribute to sweetness and body while maintaining more clarity than a typical Natural process.

In the cup, ripe persimmon brings a delicate, juicy fruit character, while wild honey adds a deep and natural sweetness. The result is a smooth, sweet, and fruit-forward profile with a rounded mouthfeel and a gentle lingering finish.

Grind to Use

So, how do you know what grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

1. Coarse:
   • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
2. Medium-Coarse:
   • Saddling between coarse and medium, this grind looks like rough sand
3. Medium:
   • The middle of all grind sizes, medium grounds are similar to the consistency of sand
4. Medium-Fine:
   • The medium-fine grind is a staple grind size, with texture like table salt
5. Fine:
   • Finer than table salt, fine grind is typically the size of most pre-ground coffee

Size Guide

Brewing Method	Brew Time	Coffee to Water Ratio	Bottom-Top Sieve
Pour Over	3:40 min	1:16	400 – 800 µm
French Press	10:00 min	1:13	600 – 1000 µm
AeroPress	2:20 min	1:15	500 – 900 µm
Moka Pot	1:30 min	1:11	350 – 700 µm
Drip Brewer	N/A	1:17	400 – 900 µm
Espresso	0:26 min	1:2	250 – 500 µm
Cold Brew	16 hours	1:10	600 – 1100 µm
Syphon	1:40 min	1:15	400 – 800 µm