Ethiopia Guji Chebega

Ethiopia Guji Chebega

Blueberry, Kiwi, White Peach, Lavender, Cola

$28
This washed Guji is a bright, sweet and complex cup from the high altitudes of Uraga district.

At stunning heights of 2240 meters above sea-level, you'll find the Uraga Bisrat washing station that processes one of Uraga’s finest coffees. Bisrat Melaku is the proud founder of the station that processes cherries not only from his own farm, but also supports the livelihood of about 60 local producers farming near Mount Quto and the Seboba River.

The abundance of classic notes like stone fruits, kiwi, florals and cola gives the coffee excellent attributes to be enjoyed through any brew method. We give Guji Chebega five stars for its all-round taste performance as a filter, or a flat white. 

Brews Calling

Ratio: 1:2 
Dose*: 22g
Yield: 44-46g
Time: 28-32s

*If your basket size differs from our recommendations, please use the ratio to work out your custom recipe & play around with your grind setting to achieve a steady pour time.


Varietal
Owner
Country
Region
Altitude
Process
74110 JARC
Bisrat Melaku
Ethiopia
Harsu Sala, Uraga, Oromia, Guji
1,900 - 2,300m
Washed

Body

Acidity

Sweetness

Roast Degree

♥♥♡♡♡

♥♥♥♥♡

♥♥♥♡♡

♥♥♡♡♡

Guji is renowned for its high altitude coffee, with elevations ranging from 1,800 to 2,000 masl, making it one of Ethiopia’s premier coffee-growing regions. These conditions combined with fertile soil, consistent rainfall and traditional farming practices contribute to the coffee's distinctive flavour profile.

This lot is sourced from the heart of Ethiopia's Guji Zone, Uraga district. Harsu Sala washing station in the Harowacho village was founded by Bisrat Melaku in 2014. Bisrat installed cement fermentation tanks, a six disk pulper, and 150 drying beds to process parchment collected from surrounding small intercropped plots. By both farming and processing coffee, Bisrat proves that he is an excellent coffee entrepreneur.

Ethiopia Guji Chebega Harsu sala

Around 40 to 60 local farmers deliver ripe cherries to Harsu Sala each year, sorted by grade using density channels, and fermented for 72 hours to develop complex flavours. After fermentation, the beans are washed and checked for defects.

The coffee is then dried on African raised beds for 5-8 days, enhancing air circulation and temperature control and preventing over-fermentation. This meticulous process results in vibrant, nuanced flavours. Fermentation adds complexity, enhancing fruity and floral notes, while drying ensures a clean, balanced profile. Each cup is a testament to Bisrat's dedication and the unique qualities of the Guji Zone.

MORE BREWS