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Ethiopia Guji Adola 衣索比亞 古吉 阿朶拉

Quantity: 225g

Citrus. Peach. Grapefruit. Floral.

Variety Dega, Kurume, Wolisho
Washed Processed
Region Guji
Roast Level Light Roast

About this coffee :




然後將咖啡果手工分選為成熟和未成熟的果實,以獲得更甜,更乾淨的產品。 去皮後發酵隔夜後並用乾淨的山區水洗滌,與內果皮將在非洲乾燥床上根據天氣情況在陽光下乾燥約10-12天。 在中午和晚上,咖啡用遮陽網遮蓋。

這是一支非常清爽的衣索比亞咖啡。 明亮充滿活力的柑橘和桃子香氣,並帶有一些洋甘菊花香。 美妙的下午咖啡。

Guji is part of the Oromia region in southern Ethiopia, next door to Gedeo Zone (SNNPR) where the famous Yirgacheffe micro-region is located. This steep, green area is both fertile and high, with much of the coffee growing at 2,000m and above. 

Most contributing farmers own less than a hectare of land, and they grow coffee simply as a backyard cash crop. Coffee will usually be interspersed with other subsistence crops, such as sweet potato, mangos and avocados, but there are no other primary cash crops grown in the region.

About 700 - 800 smallholder farmers delivering tiny amounts of cherries daily to the wet miller. On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common as farmers simply don’t have the money to apply chemical fertiliser, pruning less common.

The cherries are then hand sorted for un-ripe and overripe cherries to get a sweeter and cleaner product. After depulped and washed with clean mountain water, the parchments are dried in the sun for about 10-12 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.

This coffee is a very refreshing Ethiopian coffee. Bright vibrant citrusy and peach aromatics, finish with some floral chamomile notes. A wonderful afternoon cuppa. 

Brewing Recipe : 

Brewing ratio 1 : 15
Ground coffee 16g
Total water 235ml
Water temperature 91ºc
Brew time 1.40 minutes
Roast Date 12th of June