Introduction:This Deli G1 coffee from Ethiopia’s Guji region is processed using the rare wine-like method (carbonic maceration), grown at high altitudes of 2000–2200 meters with the local wild heirloom variety. This article delves into the terroir of the region, the principles behind the processing method, and provides professional roasting profiles and pour over recommendations to help you master this unique specialty coffee bean with distinct wine notes and berry flavors.
As the birthplace of Arabica coffee, Ethiopia is renowned for its washed and natural processed beans, with honey processing being relatively rare, and wine-like processing even more uncommon. The Ethiopian Deli G1 coffee introduced in this article comes from the Guji region and is processed using the wine-like method (i.e., carbonic maceration). The variety is the local wild heirloom, grown at elevations of 2000–2200 meters in mountainous areas, and is classified as top-grade G1. We will take you through a comprehensive understanding of this specialty coffee with rich flavor layers, from the growing environment and processing techniques to roasting and pour over parameters.
Many coffee enthusiasts are first drawn to specialty coffee by the unique fruity aromas of Ethiopian beans. However, most of the country’s exported coffee still primarily uses traditional washed or natural processing methods, with honey processing being niche, and wine-like processing being extremely rare. The Ethiopian coffee introduced here is a fine example meticulously produced using the wine-like processing method.
Ethiopian coffee holds an irreplaceable position in the global market, not only because it is the origin of Arabica coffee but also due to its distinctive beans and diverse varieties. Among them, although the Guji region was once part of Sidamo, it was officially designated as an independent region by the Ethiopian Commodity Exchange (ECX) in 2010. Located southeast of Yirgacheffe and adjacent to Sidamo and Gedeb, Guji features diverse terrain, including mountains, plateaus, deep valleys, and plains.
The soil in this region is rich black clay (Vertisol) with deep layers that aid in nutrient retention. With an average altitude of over 1800 meters and significant day-night temperature variations, coffee cherries can mature slowly in a favorable environment, accumulating richer flavor compounds. Additionally, the area relies on natural ecological cycles, where fallen leaves and plant debris provide natural fertilizers, further nurturing high-quality coffee.
The Heirloom variety used in this coffee is a hallmark of Ethiopian coffee. As the country boasts the world’s richest coffee gene pool—with an overwhelming number of varieties that are difficult to classify and name, many of which grow naturally as hybrids—the government has not fully disclosed details due to conservation policies. As a result, farmers often collectively refer to these unselected varieties as “Heirloom,” contributing to the unpredictability and diversity of their flavors.
The so-called wine-like processing method, also known as carbonic maceration, draws inspiration from red wine production. Traditional winemaking involves pressing grapes before fermentation, whereas this method places whole grape clusters in a sealed container filled with carbon dioxide, allowing anaerobic fermentation in an oxygen-free environment to extract more intense fruitiness and softer acidity. When applied to coffee, after removing the pulp and skin, the coffee seeds are placed in a stainless-steel fermentation tank, carbon dioxide is injected, and oxygen is expelled. Through strictly controlled anaerobic conditions, the coffee fermentation process becomes more stable, producing a richer array of aromatic compounds and captivating acidity.
For roasting, we use the Yangjia 800N roaster with a batch size of about 300 grams. The initial drum temperature is set to 160°C, with the air damper open to 4 and the heat at 120. The turning point occurs at approximately 1 minute and 26 seconds, when the temperature reaches 107.1°C. Subsequently, the bean surface gradually turns yellow, and
At approximately 7 minutes and 28 seconds, irregular wrinkles and black spots begin to appear on the bean surface. At this point, the aroma transitions from toasted bread to a distinct coffee fragrance, signaling the prelude to first crack, which requires close attention to the popping sounds. First crack begins at 8 minutes and 13 seconds. At this time, adjust the air vent to position 5 and carefully control the heat to ensure the cracking sounds remain clear and audible. The coffee continues to develop for about 1 minute and 40 seconds after first crack, and is finally dropped at 196°C. During cupping, noticeable fermentation wine-like aromas, red wine, grape, and tropical fruit characteristics can be perceived.
For pour over brewing, it is recommended to use a Hario V60 dripper with a medium-fine grind size (equivalent to BG 5T, with approximately 58% passing through a Chinese No. 20 mesh sieve). Water temperature should be controlled at 90°C, and the coffee-to-water ratio should be 1:16. It is suggested to use a pulse pouring technique: start by pouring 30 grams of water for a bloom phase of about 30 seconds. Then, slowly circle the water in the center of the coffee bed using a small stream, adding 90 grams of water to reach a total of 120 grams for the first pour. Once the water level drops slightly and is about to expose the coffee bed, continue pouring until the total reaches 240 grams. The total brew time is approximately 1 minute and 50 seconds.
After brewing, this coffee exhibits pronounced wine and rose floral aromas in the wet steam. The flavor delivers a rich sweetness of jackfruit, grapes, and toffee, while the finish leaves a touch of elegant tea-like sensation. Overall, it presents a well-balanced and layered profile, making it highly suitable for coffee enthusiasts who enjoy fruity and wine-toned flavor profiles.
The above content is compiled by CoffeeHunters, a coffee news website.
