Ethiopia Guji Chelbessa Coffee Roasting Guide - How to Brew V60 Pour-Over Guji Chelbessa Coffee

Light-Medium Roast | Ethiopia Shantawene Natural 90+ Level Up LOMI TASHA

Flavor Description

Floral notes, tropical fruits, peach-like sweetness.

Roaster's Notes

This batch of Shantawene comes from the Sidamo region of Ethiopia, at altitudes from 1,750 to 2,000 meters. Its density and its characteristic tropical fruit and peach-like sweetness are remarkable.

The richness, lingering aftertaste and peach-like sweetness are truly captivating. During the evaporation phase, sufficient heat and time were provided, while no special treatment was applied during the Maillard reaction; this slowed the reaction rate and brought out delicate flavors.

90+ Level Up is a sub-brand of Ninety Plus, a specialty green coffee processing company renowned worldwide for providing rare and unique green coffee beans.

The sophisticated cultivation and processing of green coffee is custom-tailored to every single bean, from planting and harvesting to post-processing details. Through repeated cupping and calibration, each variety is enabled to express its unique flavors.

From 2008 to the present, Ninety Plus has left award-winning traces in coffee competitions of all sizes worldwide, with its beans used by competing baristas.

Shantawene Coffee Roasting Reference

Beans with such brilliant flavors are naturally not suited to medium-dark roasting. This coffee is best prepared with a light, slow roast to highlight its rounded sweetness and rich floral and fruit aromas.

Roaster: Yangjia 600g Semi-direct Flame

Using the quick-frying mode, preheat to 200°C before adding beans, with the air damper set to 3. After 30 seconds, adjust the heat to 150°C, keeping the air damper unchanged. The temperature return point occurs at 1'32", reaching 103.7°C. Dehydration time is 5'21", at which point the bean surface turns yellow and the grassy aroma disappears completely. Adjust the heat once at 150°C when dehydration is complete, then set the heat to 100°C and the air damper to 4.

At 8 minutes 45 seconds, ugly wrinkles and black spots appear on the bean surface, and the toast aroma clearly transitions to coffee aroma - this can be defined as the prelude to first crack. First crack begins at 9'00; at this moment, listen carefully for the sound of first crack, reduce the heat to 80°C and open the air damper fully to 5 (heat adjustment must be very careful, not so low that the cracking sound disappears). At 1'55" after first crack, remove from the roaster at 195°C.

Hario V60 Shantawene Extraction Record

1. Grind Size: Little Fuji setting 5, approximately white sugar grain size.

2. Coffee-to-Water Ratio: 1:16. 15g of coffee grounds, total water 240cc.

3. Water Temperature: 88-90°C

4. Extraction Time: Total extraction time 1 minute 55 seconds.

Inject 30cc of water and bloom for 25-30 seconds.

Continue to 240cc, then stop the water. When dripping ends, remove the filter cone to finish.

Clever Dripper Shantawene Extraction Record

1. Grind Size: Little Fuji setting 3.5, approximately fine sugar grain size.

2. Coffee-to-Water Ratio: 1:16. 15g of coffee grounds, total water 240cc.

3. Water Temperature: 92-94°C

4. Extraction Time: Total extraction time 2 minutes 40 seconds.

Inject 30cc of water and bloom for 25-30 seconds.

Continue injecting to a total water volume of 210cc, then stop the water. At 2 minutes 10 seconds, stir gently, then place the filter cone on the lower server for dripping.

When dripping ends, remove the filter cone to finish.

Espresso Shantawene Extraction Record

Dose: 19g

Water Temperature: 90-92°C

Pressure: 8.5-9 bar

Pre-infusion Time: 6-7 seconds

Total Extraction Time: 27-28 seconds

Yield: 48-50cc

FrontStreet Coffee Recommendation

For a light-roasted Ethiopian coffee with the same floral and stone-fruit lift, FrontStreet Coffee recommends the Ethiopia Yirgacheffe Gedeb Cooperative. It is a washed Ethiopia G1 bean that shows elegant white florals, citrus, orange and green tea, clean and bright in the cup. The Ethiopia Kafa Forest offers a wilder alternative, with jasmine, citrus and wild berry aromas and a bright lemon acidity.

If you prefer a more fruit-forward coffee, the naturally processed Ethiopia Huakui is a standout, with creamy strawberry, mango, jackfruit, citrus and blueberry - rich, sweet and low in bitterness. It comes from the Hambela area of Guji in Sidama, where the farm covers 200 hectares and the cherries are dried on raised beds for 21 days, with imperfect beans removed every three to five days.

FrontStreet Coffee suggests brewing these light-roast Ethiopians as a pour-over, using the same approach as the V60 record above: a medium grind, a 1:16 ratio (15g to 240cc), water at 88-90°C, a 30cc bloom for 25-30 seconds, then a steady pour to the full volume for a total brew time near 1 minute 55 seconds.