Description
Producer: Eyasu Worasa
Location: Benti Nenka, Hambella, Guji
Process: natural + Swiss Water Decaf
Variety: local heirloom
Altitude: 1900-2180m
Tasting notes: BLACKBERRY | PLUM | SILKY | FLORAL
No caffeine means no fun? Not this time around! Wizards from Swiss Water created this fruit bomb with all the characteristics you’d expect from high quality natural Guji preserved.
This coffee comes from the Benti Nenka village in Hambela, where coffee crops—usually smallholder
farms of less than two hectares—are planted under and among shady garden vegetation such as false banana trees and other crops used as food. The high altitudes and uniquely beneficial climates here allow for the vibrancy and nuance Ethiopian coffees, particularly from Guji, are so well known for.
Processing takes place at Eyasu Worasa’s Guduba mill, which has operated under the guidance and experience of Worasa for more than a decade. This lot of coffee is a natural process, bringing out sweet and fruity notes of berry and stone fruit with classically Ethiopian florality and tealike finish.
Espresso guide
Straight shot:
94-95°C group temperature
20g dry mass in, 44-46g liquid out
27-29s total time
Peak group pressure 9 bar
For Americano and milk drinks:
94-95°C group temperature
20g dry mass in, 43-45g liquid out
29-31s total time
Peak group pressure 9 bar
Pourover Brewing
1:16.5-17 coffee to water ratio (e.g. 20g coffee to 330-340g water)
92-94°C
Medium grind setting (~720μm)
30-40s bloom (higher dose, longer) Double bloom when very fresh (<10 days from roast date)
2:25-2:40 total brew time for under 20g coffee
2:40-2:55 total brew time for 20-25g coffee
3+ min for larger brews
