Guji sits in southern Ethiopia, at two thousand meters, where the air is thin and the cherries ripen slowly. This lot is dry-processed — left to dry on raised beds in the sun, with the fruit still on the bean. The result is a cup that tastes like its place: berry, ripe stone fruit, and a quiet finish of cocoa.

Roasted medium, to let the fruit lead.

Origin — Ethiopia, Guji
Altitude — 2,000m
Process — Dry (Natural)
Roast — Medium
Best for — Pour-over (V60), Espresso

In the cup: clarity. On the palate: soft, layered, never sharp.