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Ethiopia - Guji Anferara - Anaerobic Process - SINGLE ORIGIN

ETHGUIJI250G
AU$21.00
Available in different weight and grind sizes
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Product Details

Ethiopia Guji - Anferara - Single Origin

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A stunner from our friends at Utopia Coffee.

This single farm lot is shade grown in soil naturally rich in nutrients. Leaves from the shade trees fall to the ground and all the coffee waste is returned to the soil as a rich natural compost.

The ripest coffee cherries are hand picked and placed in airtight plastic barrels, the coffee degasses during fermentation removing all oxygen. The process takes about 4 or 5 days depending on the weather. The coffee is then placed on African raised beds for drying which usually takes 20 - 30 days, also depending on the weather.

Tasting: Rich and juicy. Blueberry, strawberry, & red fruit medley

Region: Guji, Anferara

Farm: MB Coffee PLC

Altitude: 1800 - 2200 metres above sea level

Varietal: Heirloom

Grade: 1

Process Method: Anaerobic


We recommend allowing at least 10 days post roast date for the coffee to develop in the bag before brewing.

Pour Over Recipe - please feel free to experiment (credit: James Hoffmann):

  • Water Temp - 95°c
  • Dose -18g, grind - medium fine (39 - 45 clicks on a Varia hand grinder or 21 - 28 clicks on a Comandante hand grinder)
  • Pour -
    • 00:00 - Bloom - 45g water
    • 00:45 - Pour to 180g
    • 01:35 - Pour to 300g
    • 02:05 - Stir the surface gently once with a teaspoon and give the V60 a gentle swirl
    • 03:10 - Done - Enjoy your cup (Thanks Henry!)
    or try this recipe from ONYX Coffee Lab:
  • water temp 96°c - 250g water total
  • Dose 16g medium / fine grind (adjust grind to get 2:30 drawdown)
  • Pour: each pour is reasonably quick (approx 8g / sec)

- 00:00 - Bloom - 50g water

- 00:30 - Pour to 150g

- 01:00 - Pour to 250g
- 01:30 - Give the dripper a gentle swirl
- 02:30 - Done - Enjoy your cup

Espresso:

Peak Brewing: 10 – 35 days post roast date

Brewing Ratio: 44% (1:2.25) i.e. 20g dose = 45g extraction yield

Extraction Time: 28– 32 seconds

Temperature: 93 degrees Celsius

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