Meet your next coffee crush: Ethiopia Guji Bitoya, a stunning natural process single origin from a region known for producing some of the most expressive coffees in the world.
There’s something special about Guji coffees. Grown beneath the shade of enset and Berbera trees, these cherries develop slowly at high altitude, ripening with layers of complexity that come through beautifully in the cup. Think tart cranberry brightness, silky chocolate depth, and a subtle citrusy kick reminiscent of orange liqueur.
This coffee comes from the Layo Teraga washing station, where over 400 smallholder farmers deliver their handpicked cherries with care. It’s processed using traditional Ethiopian methods: sun-dried for up to 15 days on raised beds, turned regularly for even drying, and given time to rest and develop before export. This slow, patient method is key to the coffee’s lush, fruity character and clean finish.
Tasting Notes: Dried cranberry - chocolate sauce - orange liqueur
Origin: Uraga, Guji Zone, Oromia Region
Varietals: Kurume local landraces
Process: Natural, sun-dried on raised beds
Altitude: 2,000–2,200 MASL
BREW GUIDES
Filter: Pour Over (V60)
Dosage: 15g
Output: 250mL
Brew Time: 2:15-2:45 mins
- Preheat 300ml water to 92° Celsius.
- Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.
- Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.
- Place your dripper and vessel on your scale and tare it.
- Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.
- At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.
- Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.
Adjust your grind size to change your extraction time:
- If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting.
- If your extraction time is too long, try using a coarser grind size.
