Ethiopia Guji Buku Natural GR1

TASTING NOTES
Plum, lemon-lime, caramel + Kyoho grape.

ORIGIN
Guji, Hambela Wamena, Ethiopia

HEIGHT
1950 - 2350 MASL

VARIETAL
Mixed Heirloom

PROCESS
Natural GR1

PRODUCER
Smallholder Producers 

ABOUT ME
We’ve always had a soft spot for great Ethiopian naturals, but what drew us to Guji Buku was just how much fruit it delivered without ever becoming heavy or overly wild.

The great lot comes from smallholder farmers around Buku Abel, a tiny village in Hambela, Guji, sitting at around 2,350 metres above sea level. At this elevation, the cooler climate allows the cherries to ripen slowly, developing dense seeds and plenty of natural sweetness. Once picked, the cherries are carefully sorted and dried whole on raised African beds, with regular turning to ensure an even, clean natural process.

In the cup, it’s wonderfully juicy. There's flavours of plum and lemon-lime followed by a smooth caramel and Kyoho grape sweetness. It’s vibrant and fruit-forward, but beautifully clean and composed - the kind of natural that keeps revealing more as it cools.

This is exactly the style of Ethiopian coffee we love to roast: expressive without being over the top, sweet without being heavy, and distinctive enough to keep you coming back for another cup. 

BREW GUIDES
We recommend the following recipes as starting points:

Espresso
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 8.0 
Brew time: 25 - 32 sec  
Brew weight: 44 - 46 grams 
Brew Ratio: 1:2.1-2.2

Pour Over
Brew temperature: 94ºC
20g in 300ml out (1:15 brew ratio)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.