We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last nine years.
Ethiopia Guji is sourced from 700 family-owned farms living in the Shakiso woreda of the Guji Zone within the Oromia region, Ethiopia. Ripe cherries are carefully selected and immediately placed on raised beds carefully constructed to ensure proper air circulation
and temperature control for an optimal drying process. Cherries are regularly turned on the beds to prevent damage during the drying process. They are then stored in a local warehouse after the moisture is reduced to between 11.5 and 12 percent and then transported to Addis Ababa where the coffee is milled and exported.
• Roast: Medium (espresso coffee)
• Region: Guji Zone, Oromia Region
• Varietal: Mixed Heirloom
• Altitude: 1700-1900 MASL
• Producer: Various small lot holders
• Process Method: Natural
• Profile: Grapefruit, mandarin, mango and feijoa