Product Information - Ethiopia Guji Masina Lot 023

Guji Masina GR1 Lot 023

Region : Guji, Oromia, Ethiopia
Varietal : Heirloom
Process : Washed
Altitude : 1950masl - 2300masl
Harvest : November - February

Guji is part of the Sidamo A “Coffee Growing Area” based on the Commercial Coffee Contracts from the Ethiopian Commodity Exchange (ECX). Located in the south of Oromia, Ethiopia, near the Yirgacheffe region, the area is made up of twenty different administrative areas or woredas(sub region), with varying micro-climates and different altitudes.

Masina, or Muje Masina is a washing station, also known as ZB washing station that collaborated to be the first of CM(Carbonic Maceration process) with Project Origin in Ethiopia several years ago. Their name ZB comes from Zeritu, and Banchayehu, the names of the wife and daughter of the co-owner & founder, Bekena.

The washing station is located in Masina town, in the Adola area of Sidamo Guji growing region.

Despite the fact they have already gone through plenty of new processes over years, the washing station and Project Origin keep still pushing themselves working very closely in order to implement more experimental processing methods in search of potential game changing profiles out of coffee.

It is a light roast, thus the intensity of the brewed coffee would not be such a challenge to even non-coffee drinkers.

This washed Ethiopian coffee, we feel blessed to offer this coffee as it has got decent complexity with high clarity, and the profiles of this coffee is certainly desserty.

• (Often) It can be developed within the range of citric flavours such as lemon / orange candy / orange blossom / pink grapefruit-ade
• (Often) One of the fantastic and distinct flavours of this that cut through and pop out throughout sips can be expressed as pink guava / strawberry tanghulu / cherry bubble gum
• (Always) It is caramel / toffee but not honeycomb(hokey pokey)
• (Sometimes) It is similar to the savouriness of how general bright tea is like
• (Sometimes) Subtle hints of green tea / umami of dried seaweed can be sensed
• (Often) The body is heavy, round and creamy but it can vary depending on different extractions

Also we have found this coffee consistently strawberry-like, desserty, and citric during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.

 

It is roasted for both filter coffee and espresso, particularly the best on pour-over tools with the rough reference recipe as below.

• Brewing ratio : 1(coffee) to 16.5(brewing water) - with less than 1:16 ratio, the savoury characteristics may be a bit of harsh and acrid finish in our throat.
• Brewing time : around 02:40 to extract the most pleasant sugar level of this coffee.
• Brewing water temperature : 92 degrees Celsius water.

It is also very good with immersion methods such as Clever or Plunger.

• Brewing ratio : 1(coffee) to 16(brewing water).
• Brewing time : 4 to 5 minutes (coarse grind size).
• Brewing water temperature : over 94 degrees Celsius water.

Try this reference recipe on an espresso machine, then start dialing in accordingly if needed.

• 19g dose in 20g basket
• Brewing time 23 seconds(on EK-43)
• 45g to 49g out
• Brewing water temperature : 94 degrees Celsius water.