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Ghostbird Coffee

Ethiopia Guji Hardeso

Preparation
Quantity

Jasmine. Melon. Honey Dew.

Variety Heirloom
Processing
Natural Procesed
Region Guji
Altitude
1900-2000masl
Roast Level Medium Light Roast
Tasting Notes
Jasmine floral aroma, melon like honeydew sweetness, dried prune finish, light medium body, lingering aftertaste.
Quantity 250g

About this coffee :

Like Yirgacheffe, coffees from the Guji area were previously categorised together with coffees from Sidamo which is actually a very wide geographical classification encompassing much of central and southern Ethiopia. However, Guji coffees are said to be quite distinct from either Yirgacheffe or Sidamo coffee.

Located in the southern portion of Sidamo the people of Guji have a long tradition of coffee cultivation. They are called the Oromo people. Guji is one of the zones of the Oromia Region of Ethiopia and is named after a tribe of the Oromo people.

This coffee tastes best when brewed in a pour-over brewing device, with bursting of floral notes along with a depth of sweetness, a coffee to be savoured with comfort. 

Brewing Recipe : 

Espresso
Brewing ratio 1 : 2
Ground coffee 20g
Espresso output 28-35g
Brew time 28 - 33 seconds
Filter
Brewing ratio 1 : 14
Ground coffee 15g
Total water 250ml
Water temperature 93ºc
Brew time 2 minutes
Roast Date 4th of June

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