Ethiopia Guji - Shakiso Mesele
Ethiopia Guji - Shakiso Mesele

Ethiopia Guji - Shakiso Mesele

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Bright, complex, and vibrant, this heirloom coffee from Guji is naturally fermented using an aerobic process for layered fruit and floral notes. Grown at 1,900m and lightly roasted, it’s crafted to highlight lively acidity and delicate flavors—ideal for manual brewing and a refined coffee experience.
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  • Estimated Delivery:Dec 03 - Dec 07

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Brewing Guide

An exquisitely complex and vibrant coffee from the renowned Guji zone in Ethiopia, this Heirloom varietal is processed using an innovative natural aerobic fermentation method. Grown at an altitude of 1,900 meters above sea level in the Mesele and Shakiso regions of Guji, this coffee delivers a stunningly bright and wine-like cup, bursting with layered fruit and floral notes. The natural aerobic fermentation process enhances the coffee’s intricate flavors, bringing out its natural sweetness and acidity while adding depth and complexity. With a Filter Approach roast profile, this light roast is optimized to highlight the vibrant acidity and delicate complexity, making it the perfect choice for manual brewing methods that allow its full potential to shine.

Item No.

HR00010

Origin

Ethiopia

Region

Guji

Altitude

1,900 m

Roast

NA

Taste Notes

Red grapes, mixed berries, orange and floral

Varietal

Heirloom

Process

Aerobic

Optimized for

Filter

Coffee Beans Brewing Guide

How to Brew the Perfect Cup of Coffee Beans

For a truly exceptional cup, use high-quality beans and the right brewing method. Follow these steps for the best results:

1. Measure Your Coffee

For espresso, use 18-20g of coffee. For manual brewing (like pour-over), use 15g of coffee.

2. Choose Your Brew Method

If making espresso, use an espresso machine. For manual brewing, use a pour-over setup or any similar method.

3. Heat Your Water

For espresso, heat your water to the right pressure, and for manual brewing, bring water to 88°-92°C (190°-198°F).

4. Brew Your Coffee

For espresso, aim for a 36-38g yield with a 28-30 second extraction time. For manual brewing, use a 1:15 coffee-to-water ratio. Pour water gradually, allowing the coffee to bloom, then finish brewing.

5. Enjoy Your Coffee

Once brewed, take a moment to savor the aromas and flavors. Espresso will have a bright, syrupy finish with vibrant raspberry and strawberry notes. Manual brew will have floral notes with a tea-like body, red berries, and a honeyed sweetness.