We bought 120kgs of this coffee from Per Nordby, Gothenburg. We like the way he selects the coffees and his transparency regarding what he buys from the farms. Th is lot stood out because of the common peachy notes but also the citrus aftertaste. It is a different one then last years’ Shakiso but we like the cleanliness, complexity and we think it goes really great with milk for that special touch to your mornings.
Guji is a zone in the Oromia region in the south of Ethiopia. Just like the rest of the coffee growing zones of Ethiopia, Guji lies at high altitude and has rich volcanic soils. Coffee production takes place on smallholder farms at an elevation between 1850 and 2000 meters above sea level. Coffees from Guji have clear Ethiopian cup characteristics, but the profile is more chocolate-spice forward than the high-toned, fruity Sidamo and Yirgacheffe coffees. This makes it a perfect option for espresso roasts or blends. The coffee has an overall balanced profile with sweet fruit notes and balanced acidity. Next to the more floral and citrus profiles of the Chelelektu and Yirgacheffe profiles, and the rich fruit-forward profile of the natural Kochere, this profile greatly complements our selection from Ethiopia for the 2017 season.