Load image into Gallery viewer, Ethiopia - Guji Demicha

            
                Load image into Gallery viewer, Ethiopia - Guji Demicha

            
                Load image into Gallery viewer, Ethiopia - Guji Demicha

            
                Load image into Gallery viewer, Ethiopia - Guji Demicha

            
                Load image into Gallery viewer, Ethiopia - Guji Demicha

            
                Load image into Gallery viewer, Ethiopia - Guji Demicha

            
                Load image into Gallery viewer, Ethiopia - Guji Demicha

Ethiopia - Guji Demicha

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  • Regular price $18.00
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    Origin : Ethiopia
    Region : Guji, Uraga
    Farm : Various smallholder farmers
    Varietal : Bourbon & typica
    Altitude : 2 160 m
    Process : Washed
    Tasting notes : Floral, light honey and Meyer lemon

    TASTING

    A summer coffee for the month of January.

    This coffee, with the typical profile of a washed Ethiopian, is clean and straight. A nice balance of sugar and acidity. The sip starts with a nice punch of Meyer lemon and honey and ends with a long floral finish that lingers on the palate and reminds one of white tea.

    This is the last chance to find a washed Ethiopian of this quality before the next harvest. It will also be a favorite for anyone who misses the Gogogu Bekaka we roasted last summer.

    ORIGIN

    At some of the most extreme altitudes in Ethiopia lies the Uraga region of Guji, a dense, mountainous forest that stretches for nearly a thousand kilometers. Within this vast forest are a series of distinct sub-regions, where some of the world's most extraordinary and sought-after coffees are harvested. Uraga's coffees are deeply nuanced, with zesty florality and bright, complex acidity, such as lime and bergamot, backed by a sweetness of stone fruits like ripe peach.

    Dagne Chomen worked for private exporters for a few years, and then more recently opened his Welichu Wachu central washing station, which collects coffee from all of Uraga's vast forests. Established in October 2017, the station employs more than 750 people at three processing sites during the peak season and serves thousands of farmers. The coffee is grown in and around the Ugo Begne forest and classified as forest, semi-forest or garden grown. The variety grown is particular to the terroir of Ethiopia and identified as Kudum, commonly known as Bourbon, which represents 90% of all their coffee.

    These beans were fermented for 72 hours before being washed and dried for 8 to 12 hours on suspended beds.

    TASTING

    We suggest to taste this coffee in filter, in manual infusion or in short espresso for the adventurers.

    Brewing parameters :
    Dry coffee : 18 grams
    Wet weight : 42 grams
    Time : 28 seconds
    Water temperature : 200° F (93° C)

    Help me choose the right grind.