ETHIOPIA GUJI KERCHA

Coming from the wild forests of Ethiopia, this coffee reveals all of its natural attributes: sweet, clean, and complex.

FLAVOR PROFILE

Ethiopia Guji Kercha’s flavor profile is fruity, floral, and syrupy. You will find in the cup notes of flowers, stone fruits & cocoa, along with a delicate texture and citric acidity.

83 QGRADING POINTS - green coffee quality evaluation

GREEN COFFEE INFORMATION

This coffee comes from the Banko Michicha washing station that was established in 2011. Today, it contains 108 raised drying beds on the site. Coffee processed here is grown by 782 local coffee growers living in the Banko Michicha, Banko Baya, and Suka Chega kebeles surrounding the station.

Coffee growers cultivate landrace variety coffees and deliver their harvest to eight collection centers which contribute to the Banko Michicha washing station.

HOME BARISTA TIPS & TRICKS

Espresso

• Use 1 part coffee for 2 parts water.
• Brewzeus’ recipe: 18g coffee with 36ml water and an extraction time of aprox. 25 sec (give or take 3 sec).

Filter

• 10g coffee with 160ml water. No scale, no problem – if using a large cup, measure 4 teaspoons of coffee; for a medium cup, 3 teaspoons.
• Heat the water up to 90°C. Or simply bring the water to boil, remove it from the heat and let it cool down for a couple of minutes before pouring it over.
• Ideally, the coffee should stay in contact with the water for 2 to 4 min, depending on the filter method.

Grind the beans no sooner than just before brewing your coffee. For espresso, a fine grinding is perfect, while filter methods require a medium grinding.