Kawa Etiopia Guji

Ethiopia Guji Coffee

Country of origin: Ethiopia
Region: Oromia: Guji
Species: Arabica
Variety: Heirloom
Processing method: washed
Growing altitude: 1,850–2,000 meters above sea level
Roast level: medium
SCA score: 82.50
Acidity: medium
Flavor profile: medium body, chocolate, lemon, jasmine

Why Ethiopia Guji Arabica?

Ethiopia is the birthplace of coffee and the largest producer in Africa. Its people are also the continent’s largest coffee consumers.  Ethiopian coffees are considered by many experts to be the most diverse and refined in the world. Only Arabica coffee is grown in this country, but the diversity of its varieties, many of which still grow wild, is unmatched anywhere in the world.

Ethiopian coffee began to be exported as early as the 17th century, although trade in it did not begin to gain significant value until the 19th century. Today, exports have a major impact on the country’s economy. As many as 15 million Ethiopians may work in the coffee industry, and coffee exports account for nearly 70% of all revenue.

Three “coffee production systems” are practiced in Ethiopia. The first is “coffee forests,” where local people harvest the berries of wild-growing coffee shrubs. Coffee gardens are grown on small plots (usually measured in shrubs rather than acres) alongside other crops, as well as on coffee plantations. The vast majority of the country’s coffee is grown in small gardens.

Coffee in Ethiopia was traditionally dry processed, but washed processing is becoming increasingly popular. As much as 50 percent of coffee is now processed this way. This processing method helps highlight the delicate floral notes for which coffee from this country is known.

Ethiopia Guji – an interesting alternative

Coffee from the Guji region was long classified as coffee from the wider Yirgacheffe region. Before Yirgacheffe became a separate region, these coffees were blended with coffee from a broad geographical area encompassing much of south-central Ethiopia, known as “Sidamo.” Only when Guji became an independent region in 2002 did its coffee begin to be treated separately. Despite earlier practices, Guji coffees are widely recognized as distinct from Yirgacheffe and Sidamo, thanks to their unique local varieties and microclimate.

Ethiopia Guji coffee will delight us with its chocolatey sweetness and fruity notes. This coffee works beautifully with all pour-over methods, such as Chemex or drip. Brewed in a French press or moka pot, it will show a different side.