Ethiopia Guji Dasaya G1

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Region: Oromia Region, Guji Zone
Elevation: 1900 – 2100 MASL
Variety: Heirloom
Processing: Natural
Roast Level: Light Medium
Tasting Note: Violet and Peach Acidity, Elderflower, Grape like Sweetness, Bergamot Finishing, Silky
Mouthfeel Texture,

This product is currently out of stock and unavailable.

Violet and Peach Acidity, Elderflower, Grape like Sweetness, Bergamot Finishing, Silky
Mouthfeel Texture,

Region Oromia Region, Guji Zone
Elevation 1900 – 2100 MASL
Variety Heirloom
Processing Natural
Roast Level Light Medium
Tasting Notes Violet and Peach Acidity, Elderflower, Grape like Sweetness, Bergamot Finishing, Silky
Mouthfeel Texture,
Quantity 200g

Roaster Note:

Southern Ethiopia coffees like this one are produced from distinctive traditional Ethiopian varieties of
Arabica long grown in the region. This is a dry-processed or “natural” coffee, meaning the beans
were dried inside the fruit rather than after the fruit has been removed, as is the case with
wet-processed or “washed” coffees.

Fruit-toned, engagingly complex. Mulberry, musk, cocoa, freesia-like flowers, elderflower liqueur in
aroma and cup. Balanced in structure (sweet, tart, savory); plush, lively mouthfeel. The resonant
finish leads with fruit (think berry medley) in the short, while the long is characterized by spice-toned
florals and a hint of sweet ferment.

 

Recommended Coffee Brewing Device:
V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker

Brew Guide:
Method: Filter V60 Handbrew method
Dose: 18g
Yield: 30g for 30 seconds, total yield 300g,
Brew Time: 2 minute 30 seconds (adjust grind size accordingly)
Water Temperature: 89 – 93 degrees (adjust temperature accordingly)

*Reach out to us for more brew guid

SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Weight 0.2 kg
Pack Quantity

Country

Processing Method

Roasting Level

,

EACH BREWING METHOD GRIND SIZE REFERENCE

BREWING
METHOD
BREW
TIME
COFFEE TO
WATER RATIO
BOTTOM-TOP
SIEVE
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm

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