The box contains 10 drip bags with with 5 paper cups.

Name of Coffee: ETHIOPIAN NATURAL GUJI

Varieties: Heirloom varietals

Country: Ethiopia

Process: Sun dried natural

Region: Guji, Oromio Region

Altitude: 1850 – 1950 masl

Producers: Heleanna Georgalis (MOPLACO Trading Co.)

Drying Method: Raised African Drying beds

Harvested: Nov - Dec

Tasting Notes: Complex, Fruity, Floral.

About this coffee (brief description of the taste and body):

This Guji is complex, beautifully fruity and aromatic, just like our fully washed Guji, but with all those classic natural process qualities. It has floral aromatics and sweet tropical fruit notes. These fruits are also present in its acidity which is medium and sweet. Other notes which are present are vanilla, cherry and cocoa. As an espresso, you’re going to get stone fruit and cocoa which is going to turn into cheesecake as a milk-based beverage.

Origin Description & Additional Information:

Ethiopia, Guji - Natural

Gedeo Zone, Oromio Region

Named after one of its local tribes, Guji is a small area in the Oromio region. When each of the smallholders responsible for harvesting this coffee picks the coffee cherries, they often end up with an assortment of under, over, and just-ripe cherries. This results in a variation of quality when the coffee reaches the Ethiopian Commodity Exchange (ECX) after processing.

We’ve managed to get this particular Guji from a reputable farmer and producer who purchases the coffee from the ECX and then meticulously grades it before exporting to fortunate roasters like us. This ensures premium quality, not many roasters are able to pass on to their customers. It is this producer's dedication to meticulous hand processing that makes this Guji stand out from other coffees in this area.

Natural process coffees are also particularly difficult to produce especially if they are to meet the requirements of specialty coffee. Many steps must be made to ensure the ripest cherries are picked and laid to dry, there is adequate air flow to stop mould and bacteria forming on the cherries, and continually rotating them as they dry.

The aim of the game is to ensure, consistent and even drying and fermentation, but within a certain window of time. Too short a time and the sugars from the mucilage won’t pass to the bean, and too long and negative ferment will affect the beans flavour profile. Not to mention planning for bad weather, naturals are a risky business, but they pay big dividends in coffee such as this Guji.