Naturally processed Ethiopian coffees… they’re just too much fun. Ask any specialty coffee pros which coffee set them on their path to a career in coffee, and I’d be willing to bet it was a natural Ethiopia. Big, loud, and unashamedly fruity, we always try to keep a natural Ethiopia on the menu because they’re so effective at changing people’s perspective of what coffee can be. This one from Guji is a classic example of what makes these coffees so special. This lot is made up of heirloom varieties cultivated by roughly 950 smallholder producers in the Guji Zone of the Oromia state at over 1900m of elevation. The whole cherries were dried on raised beds for 4-6 weeks at the DT & Family washing station, which is owned and operated by the Wonberta exporting group.

My approach to roasting this Guji was to highlight the juicy red fruit and berry characteristic while still developing the coffee enough to bring out the creamy coconut body. Bright and expressive, but kept in check by the depth of flavour and long finish – this is a natural Ethiopia made for winter.

Ethiopia Guji Wonberta - Natural

A specialty coffee roasterie and coffee bar tasting room in Fernie, BC.

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Ethiopia Guji Wonberta - Natural

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