Ethiopia Guji Espresso coffee bag

Ethiopia Guji Espresso

Ethiopia · Natural

Benti Nenka, Guji · Guduba Washing Station · Natural process. A high-grown natural coffee from Benti Nenka in Guji, processed at Guduba Washing Station. Fruit-forward and aromatic, with stone fruit, brown sugar and caramel.

Stone fruitsBrown sugarCaramel
Pack size

VAT incl. All prices include 5% VAT. Whole bean.

1

UAE delivery AED 25.00, free from AED 500.00.

Coffee Passport

Where this coffee comes from

Origin
Guji Hambella, Ethiopia
Region
Benti Nenka, Guji Hambella
Process
Natural
Open passport

Coffee Passport

Where it comes from

From the farm and the people who grew it to how it was processed and roasted.

Origin
Guji Hambella, Ethiopia
Region
Benti Nenka, Guji Hambella
Process
Natural
Roast
Medium
Brew
Espresso

The story

For espresso with a fruit-forward character, explore Benti Nenka from Ethiopia’s Guji highlands. Processed naturally at Guduba Washing Station, this medium-roasted Arabica brings together stone-fruit notes, brown sugar and caramel. Try a straight espresso or long black first to explore its aromatic profile, then enjoy it in a flat white.

The farm and producer

Benti Nenka, Guji Hambella, Ethiopia. Processed at Guduba Washing Station.

Process

Natural

The coffee

A high-grown, 100% Arabica coffee from Benti Nenka in Guji Hambella. Choose it when you want to explore fruit character and aroma in a single-origin espresso.

All coffee details
Origin
Ethiopia
Species
100% Arabica
Region
Benti Nenka, Guji Hambella
Washing station
Guduba Washing Station
Process
Natural
Roast
Medium
Tasting notes
Stone fruits, brown sugar and caramel
Bag sizes
250 g and 1 kg whole beans

What to expect in the cup

Smell the grounds first, then look for stone fruits as you sip. As the cup cools, caramel usually becomes easier to notice.

Flavour notes describe impressions, not added ingredients.

Acidity

Balanced and juicy

The lively, juicy quality on your tongue

Body

Medium, silky

How full the texture feels in your mouth

Taste family

Bright fruit · Sweet & balanced

Descriptive guide.

Why it tastes the way it does

01 · Origin

Guji Hambella, Ethiopia

Origin, altitude, climate and variety shape the coffee's natural character before anything else happens.

02 · Process

Natural

How the coffee is processed influences its sweetness, acidity, body and the flavours it carries forward.

03 · Roast

Medium

Each roast is developed to reveal what makes that coffee distinctive, balancing origin, character and flavour.

04 · Brew

Espresso

The right brewing method brings everything together, unlocking the aroma, balance and flavour built through every stage.

How to brew

Espresso

Concentrated and textured. The base for milk drinks too.

General method guide.

Other ways to brew it

About the process: Natural

Natural
The whole cherry dries around the seed. Often fruit-forward and sweet.

Different processes, not a hierarchy.

Dose
18 g coffee
Water / yield
36 to 40 g out
Ratio
1:2 to 1:2.2
Temperature
92 to 94 °C
Grind
Fine; adjust to hit the time
Time
27 to 32 seconds
  1. 1 Purge the group head and dry the basket.
  2. 2 Dose 18 g, distribute evenly and tamp level.
  3. 3 Start the shot straight away and aim for 36 to 40 g in the cup.
  4. 4 Taste, then adjust grind one step at a time.
  5. 5 For milk drinks, steam milk to 55 to 65 °C with a silky texture.

Other ways to brew it

General method guides for home brewing.

V60 / Pour-over

Clean and expressive. Lets origin character and aroma come through.

Dose
15 g coffee
Water / yield
250 g water
Ratio
1:16.7
Temperature
92 to 94 °C
Grind
Medium-fine, like coarse sand
Time
2:45 to 3:15 total
  1. 1 Rinse the paper filter with hot water and discard the rinse.
  2. 2 Add the coffee, level the bed and start a timer.
  3. 3 Bloom: pour about 40 g of water, swirl gently and wait 30 to 40 seconds.
  4. 4 Pour slowly in circles to 150 g by 1:00.
  5. 5 Continue to 250 g by about 1:45, then let it draw down.
  6. 6 Swirl once, serve and taste again as the cup cools.

Troubleshooting

  • Sour or thin? Grind a little finer.
  • Bitter or dry? Grind a little coarser.
  • Use filtered water for a cleaner cup.

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