Origin
Grown in the highlands of Ethiopia’s Guji Zone, this coffee comes from the small village of Layo Teraga in the Uraga district. Guji Bitoya is a naturally processed single origin with a distinct flavour profile that reflects the unique conditions of its birthplace.
This lot is sourced from a community of 400 to 500 smallholder farmers who grow their coffee under the canopy of native trees, including false-banana and Berbera species. The cherries are delivered to the Oboleyan washing station, named for the Edema brothers who run it, where they are processed with exceptional care and attention to detail.
Dried Cranberry - Chocolate Sauce - Orange Liqueur
Varietals: Kurume Local Landraces
Process: Natural
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 brewing 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.
Production
Guji Bitoya is a showcase of how traditional farming methods, unique terroir, and thoughtful processing can come together to create an extraordinary coffee.
The region's climate is ideal: warm days, cool nights, and steady rainfall between 1,700 and 1,900 mm annually. These conditions slow the maturation of the coffee cherries, allowing sugars and acids to develop more fully. Grown without synthetic fertilizers or pesticides, this is coffee rooted in time-honoured practices.
Harvest takes place from November through January. Farmers selectively handpick only ripe cherries and deliver them daily to the Oboleyan washing station. There, the cherries are sorted again, removing any defects before they’re laid out to dry on raised beds. This natural drying process takes 12 to 15 days, with workers carefully turning the cherries to ensure consistent airflow and even fermentation.
Shade netting is used during the peak hours of sun to prevent over-drying, preserving the clarity of the cup. Once dried to the optimal moisture level, the coffee rests in local warehouses for up to three months before being hulled, sorted, and packed for export in Addis Ababa.
The varietals, Kurume and other local landraces, offer a unique window into Ethiopia’s genetic coffee heritage. Their resilience and diversity give this coffee its distinct, complex flavour.
From the highlands of Guji to our Sydney roastery, Guji Bitoya is a labour of love across continents. We roast it in small batches to highlight its fruit-forward character and clean finish, giving you the most authentic expression of this region in every brew.
Ethiopia Guji Bitoya
$28.00 – $75.00Origin: Uraga, Guji Zone, Oromia Region
Varietals: Kurume local landraces
Process: Natural, sun-dried on raised beds
Altitude: 2,000–2,200 MASL
Tasting Notes: Dried cranberry, chocolate sauce, orange liqueur