Ethiopia -Guji
Origin: Ethiopia
Farmer/Producer: Biru Bekele | Oromia Region
Varietal: Heirloom
Process: Washed- Yeast Fermentation
Elevation: 1750-2050 MASL
Flavor Notes:
White Grape | Lemon | Floral
Please note: We roast to order two times a week. Your order will ship as promptly as possible, with the freshest roast possible. You will receive a notification when your order has been shipped or is ready to be picked up locally (if you choose pickup as your shipping option). If you have any questions, please contact us at roastery@pioneercoffeeroasters.com
Origin: Ethiopia
Farmer/Producer: Biru Bekele | Oromia Region
Varietal: Heirloom
Process: Washed- Yeast Fermentation
Elevation: 1750-2050 MASL
Flavor Notes:
White Grape | Lemon | Floral
Please note: We roast to order two times a week. Your order will ship as promptly as possible, with the freshest roast possible. You will receive a notification when your order has been shipped or is ready to be picked up locally (if you choose pickup as your shipping option). If you have any questions, please contact us at roastery@pioneercoffeeroasters.com
Origin: Ethiopia
Farmer/Producer: Biru Bekele | Oromia Region
Varietal: Heirloom
Process: Washed- Yeast Fermentation
Elevation: 1750-2050 MASL
Flavor Notes:
White Grape | Lemon | Floral
Please note: We roast to order two times a week. Your order will ship as promptly as possible, with the freshest roast possible. You will receive a notification when your order has been shipped or is ready to be picked up locally (if you choose pickup as your shipping option). If you have any questions, please contact us at roastery@pioneercoffeeroasters.com
Meet The Farmer
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Meet The Farmer |
Ethiopia Guji
Owner/Producer: Biru Bekele
Region: Oromia
Woreda: Guji
Kebele: Odo Shakiso
Elevation: 1750 – 2050m.
Climate: Subtropical
Variety: Heirloom.
Processing Method: Washed
Dry Time: 16 days.
Harvest Month: November
Farmers Contributed: 45
Processing Stations: Biru Bekele drying station
Brewing Method
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Brewing Method |
Pour Over
We love this Unique coffee as a Pour Over!
How to Make your Perfect at Home Pour Over:
First You will need 20 Grams of coarsely ground coffee and Hot water at 199 degrees Fahrenheit.
Pour 50 grams of hot water. Allow to drain for 30 seconds
Pour 150 grams of hot water, starting in the center and spiraling outward. Allow to drain or one minute.
Pour 120 grams of hot Water. Start your pour from the outside spiraling inwards to reincorporate all of the grounds into the brew.
ESPRESSO
Though we feature this coffee primarily as a pour over at the shop, this coffee has a unique profile that is great to experiment with as an espresso! If you have a machine at home feel free to give it a try!
Your at Home Espresso guide:
20 grams of fine ground espresso yields 40 grams of Liquid Espresso, the extraction should take 27 seconds.
