Guji

Berry • Dark Chocolate

Flavour Intensity 2/5 — Light Roast

Jammy raspberry and blueberry lead in the cup, backed by a rich dark chocolate base. Natural processing brings a syrupy sweetness with a gentle, winy lift. This Ethiopia Guji natural specialty coffee finishes long with cocoa nibs and lingering berry compote, a standout single origin Ethiopian coffee from one of the country's most celebrated growing zones.

Suggested Brewing Recipes

Espresso: Temp 94°C — Dose 22g — Yield 50g (60ml) — Time 30 sec

Filter: Ratio 1:16 — Dose 15g — Water 250ml — Time 2:30 min

About Ethiopia — The Birthplace of Arabica Coffee

Ethiopia is world-renowned for producing some of the finest specialty coffee beans in the world, grown at high altitudes between 1,100–2,300 MASL. Mostly cultivated by smallholder farmers, Ethiopian coffee is celebrated for its complex flavour, vibrant acidity and distinctive regional character. The Guji zone produces particularly expressive naturals, bold, fruity and deeply aromatic.

Natural vs Washed Processing

Natural (dry process) coffees are dried whole in the cherry on raised beds before de-pulping. This allows the bean to absorb the natural sugars from the fruit, producing the jammy berry and chocolate notes that define this coffee. Washed coffees, by contrast, are de-pulped and fermented before drying, producing a cleaner, brighter cup that highlights the intrinsic origin character.

Cup Count Guide

1–2 cups daily — 250g per week

2–4 cups daily — 500g per week

6–8 cups daily — 1kg per week

Based on 21–22g of coffee per serve.