The Normal

Ethiopia Guji Dasaya Somboo

紫羅蘭、百香果、葡萄、水蜜桃.
Passionfruit. Grape, Peach.

Variety Heirloom
Processing
Natural Processed
Region Guji
Altitude
1900-2100masl
Roast Level Light Roast
Tasting Notes
紫羅蘭、百香果、葡萄、水蜜桃、佛手柑、烏龍茶
Passion fruit, grape, peach, bergamot, oolong tea

About this coffee :

衣索比亞可能是咖啡的發源地,但就地區和識別而言,它是一個複雜的國家。我們可以通過多種方式來識別咖啡,包括地區,區域,加工廠或僅通過當地地名的名稱。

該鎮位於奧羅米亞地區的古吉地區,海拔1758米。它位於Sidamo地區。來自該地區的咖啡通常具有濃郁的漿果香氣,並具有橘子的酸度和焦糖/太妃糖的甜度。

這款衣索比亞的咖啡也是一支充滿了果香的豆!初嘗時,百香果和成熟的甜葡萄味,接著帶有桃子的韻味。衣索比亞的咖啡迷,您必須嘗試一下。

Ethiopia may be the birthplace of coffee, but is it a complex country when it comes to regions and identification. Coffee can be identified in various ways, including region, zone, processing mill or simply by a local name.

Located in the Guji Zone of the Oromia Region, this town has an elevation of 1758 meters above sea level. It lies within the Sidamo region. Coffees from this region typically have strong berry aromatics with orange acidity and caramel/toffee sweetness.

This Ethiopian coffee is a fruit bomb! Explosive fruity notes of passion fruit & ripe sweet grape on the first sip, finish with a lovely aftertaste of peach. For Ethiopian coffee fan, you have to try this out.

Brewing Recipe : 

Filter
Brewing ratio 1 : 16
Ground coffee 22g
Total water 360ml
Water temperature 97ºc
Brew time 2.30-300 minutes
Roast Date  11th of March

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