IN THE CUP
This Ethiopia Guji Guribea shines differently across brew methods. As a filter, expect a bright and juicy cup with crisp apple, ripe strawberry and a delicate maple syrup sweetness, finishing clean and refreshing. As an espresso, the coffee becomes fuller and more syrupy, bringing out deeper strawberry sweetness and rich maple syrup, while a lively apple acidity keeps the cup balanced and vibrant.
STORY BEHIND THE CUP
Grown by Esaias Beriso Arere in Oromia’s renowned West Guji Zone, this coffee comes from a 32-hectare family estate sitting at an impressive 2,350 metres above sea level. Rich red clay soils, high elevation, and around 2,500 coffee trees per hectare create ideal conditions for slow, flavourful cherry development. Harvested between November and January, the Beriso family handpicks only fully ripe, deep-red cherries, selecting quality at the very beginning of the process. The coffee is then naturally processed, allowing the fruit to dry around the cherry and impart greater sweetness, complexity and character. The family follows an organic-by-default approach, nurturing the land with minimal intervention and plenty of care. The result is a beautifully expressive Guji that reflects its high-altitude origins, careful cultivation, and the Beriso family’s dedication to quality.
Grown between 1,450 and 1,900 metres above sea level, the region's cool climate and Pacific-influenced rainfall create ideal conditions for producing exceptional coffees. Cherries are carefully sorted and fully washed at Coopedota's central mill before being dried to preserve clarity and sweetness in the cup. As the world's first CO₂-neutral certified coffee producer and roastery, Coopedota continues to lead the way in sustainable coffee production while investing in its local community and the future of Costa Rican coffee.
BREW GUIDE
Espresso
To dial in this coffee for espresso, we test all our profiles on a La Marzocco GS3.
Dose: 21g coffee
Yield: 38g
Extraction Time: ~28 seconds
