#807 Guji 2022
Wine Barrel Fermented Microlot
Are looking for something experimental? These beans are the results of a trial by some enterprising coffee producers in Oromia, Ethiopia. The wine yeast and barrel flavours carry over into the beans and you can really smell it in the resulting cup.
My days usually start with coffee and end with wine. This is my first experience with combining my two rituals together! The result? Surprisingly delicious.
Roasting Profile
Click above to see how roasting effects your coffee's taste.
Details
| 🌍 Country | Ethiopia |
| 📍 Region | Guji, Oromia Region |
| 🌱 Varietal | Heirloom (Kumie Diga Wilsho ) |
| 🫘 Processing | Wine Barrel Fermented |
| ⛰️ Altitude | 1920 – 1950 Meters |
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason is the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
Guji, Ethiopia (Wine Barrel Fermented Microlot)
Are looking for something experimental? These beans are the results of a trial by some enterprising coffee producers in Oromia, Ethiopia. The wine yeast and barrel flavours carry over into the beans and you can really smell it in the resulting cup. My days usually start with coffee and end with wine. This is my first experience with combining my two rituals together! The result? Surprisingly delicious.
Ethiopia, Guji, Oromia Region
Heriloom (Local name: Kumie Diga Wilsho)
Wine Barrel Fermented
1920 – 1950 Meters
Microlot Production Direct Trade
Reviews
There are no reviews yet.