Introduction:This Ethiopian Yirgacheffe Guji region 105th batch natural-processed coffee showcases an elegant flavor profile distinct from traditional styles through its unique processing method. This article meticulously documents the entire process—from green bean selection and roast curve calibration to pour over extraction—guiding you through its layered notes of egg flower blossom sweetness, berry acidity and sweetness, and honey-like finish. It also provides professional cupping data and practical brewing parameters, offering inspiration for both coffee enthusiasts and professionals.
The Guji region’s Hambela Estate in Ethiopia has long been one of the focal points of the specialty coffee world. This 105th batch natural-processed coffee, distinctly different from the commonly intense fermentation style, exhibits a highly recognizable and refreshing complexity. The beans originate from highlands at around 2,150 meters above sea level, cultivated traditionally by local smallholder farmers and undergo a lengthy slow drying process, which imparts its unique aroma and structural mouthfeel.
For this evaluation, we used 500 grams of green beans for roasting tests, ultimately achievingan ideal weight loss rate of 12.2%. After resting for 24 hours, cupping revealed distinctly sweet floral notes reminiscent of egg flower blossoms, bright citrus acidity, and a blend of fruity aromas from kiwi, strawberry, and blueberry. The finish unfolds with rich sweetness akin to peach and honey, delivering an overall well-balanced and layered performance.
The green beans present a uniform pale green color,with consistent bean sizeand precisely controlled moisture content, which is also one of the reasons for their higher price compared to regular Yirgacheffe. During the sorting process, only 3.6 grams of defective beans were removed from the 500-gram sample, mainly consisting of a small amount of broken beans and irregularly shaped ones, indicating extremely high green bean quality. The final usable bean yield was 478.5 grams, demonstrating rigorous screening.
In terms of roasting strategy, we aimed for the dense phase just after first crack, with the goal of preserving more of the inherent flavors and sweet acidity.The charge temperature was set at 170°C, reaching a turning point of 97.7°C at approximately 52 seconds. To fully develop the flavors, the internal air temperature was increased, allowing us to reacha drop temperature of 208°Cin just 7 minutes and 25 seconds. The final roasted weight was 420.1 grams, aligning with the expected weight loss ratio.
After 24 hours of rest, the dry aroma released pronounced fruity sweetness accompanied by soft, honey-like floral notes. Brewing 15 grams of coffee with 210 milliliters of hot water, the wet aroma continued the floral and fruity profile while subtly hinting at the delicate scent of Chinese green tea. The berry and stone fruit aromas were distinctly layered, and the cup delivered a honey-sweet finish with an intermingling of citrusy undertones.
From a professional cupping perspective, the flavor details of this Guji 105th batch natural coffee far surpass those of typical washed Yirgacheffe on the market, offering roasters and baristas ample creative space. For pour over enthusiasts, it is recommended to experiment with grind size and water temperature to explore flavor variations under different extraction styles. You may also consider blending natural and washed batches in moderation to evoke a richer and more complex terroir expression, experiencing the multifaceted character of Guji coffees.
The above content is compiled by CoffeeHunters, a coffee news website.
