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Country: EthiopiaRegion: Guji, ShakissoWashing Station: HadesoOwner: Faysel A. YonisAltitude: 1800-1950 maslVariety: Bourbon, Typica, Heirloom VarietiesProcess: Natural
Flavour Profile: Blueberry, Chocolate Brownie, Caramel Fudge
IN THE CUP
This coffee has some of the classic characteristics of Ethiopian coffee from Guji region. It's super rich and packed with ripe berries notes. Just think of biting through a caramel filled chocolate brownie and fresh sweet blueberries, this coffee is a complete winner.
STORY BEHIND THE CUP
This coffee originated from South East of Ethiopia in a Shakisso district within the Guji region. Coffee from the Guji region were previously classified as Sidamo, however more recently they have been separated from this classification and recognised for their unique and distinctive cup profiles.
Hario V60 2 CupDose: 16g coffee | 240g Water at 93°C
Step 1 (0 minute)Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!