Ethiopia Guji Green
The Guji region lies approximately 300 to 400 km south of Addis Ababa in the Guji Zone of the Oromia Region. The Guji region has a long genealogy. In 2002, Guji itself detached from Yirgacheffe, which had previously been folded in with the Sidamo name.
The Guji region, which was created in 2002, takes its name from the Oromo people, a tribe who have farmed coffee on the land for generations. The Oromo people of Guji consider their region as the ancestral cradle of Oromo culture. The ceremonies, rituals, and lore that come forth of the Gada age-group system, are still subsequently and widely practiced among Guji’s inhabitants. Besides the system, coffee farming has ancient roots within the Guji culture – the two are inseparable.
Coffee from Guji was once lumped in with coffees from all over the Yirgacheff region. Before Yirgacheffe was its own region, those coffees were blended with coffee from a wide geographical area that encompassed much of central-south Ethiopia under the grade “Sidamo”. Despite its long journey, Guji coffees are widely recognized as distinct from both Yirgacheffe and Sidamo coffee thanks to the unique local varieties and microclimates.
Guji coffees offer a complex, yet balanced, cup profile that does well in both filter and espresso. Certification options are plentiful, as well as processing techniques. Historically, Guji has always offered washed and naturals exclusively, but recently, producers started to produce honey’s as well.
Region: Guji Zone, Oromia
Harvest: Nov - Feb 19/20
Processed: Fully Washed
Density: 70.3 g/ml
AROMA/FRAGRANCE: Citrus, cocoa, stone fruit, toffee, rich, sweet.
FLAVOUR: Cocoa, citrus (lemon, lime), tea rose, stone fruit (apricot), brown sugar. Sweet, complex, juicy.
ACIDITY: Citrus, balanced.
BODY: Heavy, syrupy.
BALANCE: Very good cup symmetry.
AFTERTASTE: Lingering brown sugar sweetness.
OVERALL: Lemon & lime, chocolate, sweet, orange peel, toffee, a hint of nut, soft floral, soft apricot, coating.
How to Brew
Use approx 17-18g of espresso ground coffee for an approx extraction time of 26 seconds.
Get a bit more acidity with a slightly lower extraction time or more bitterness with a slightly higher extraction time. Your extraction time range should be between 22 and 30 seconds.
Use a ratio of 1 part Filter ground coffee to 15 parts hot water ie 15g coffee to 225mls water.
Use a ratio of 1 part Plunger ground coffee to 17 parts hot water ie 30g coffee to 510mls water. Let it steep for 4 min.