Ethiopian Coffee | Guji Layo Tiraga | Guji Roasting/Pour-over Recommendations

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Ethiopia Guji Layo Tiraga

Ethiopia Guji Layo Tiraga washed

Production Country: Ethiopia

Variety: Ethiopia Heirloom Varietals

Region: Uraga, Guji

Cooperative: Layo Tiraga Cooperative

Producers: 795 nearby farmers

Altitude: 2100-2200 meters

Processing Method: Washed

Flavor Notes: Sweet papaya, honeysuckle, peach

FrontStreet Coffee Roasting Recommendations:

The washed Guji beans are not too hard, so standard roasting can be used. Start with medium heat, 20% damper. At the browning point, increase heat to enhance aroma and open the damper to 50%. At first crack, set the damper to 80%, adjusting heat based on ROR. We recommend dropping the beans at 13°C development after first crack for a light roast that preserves floral and fruit aromas. For a fuller body and sweeter taste, you can turn off the heat and coast at 10°C development after first crack, which will help the coffee develop more beautifully.

Pour-over Technique Recommendations:

V60 dripper, medium-fine grind, water-to-coffee ratio 1:16, water temperature 88-90°C

Other Brewing Recommendations:

French Press: Medium grind, water-to-coffee ratio 1:15, water temperature 87-89°C

Siphon: Medium-fine grind, water-to-coffee ratio 1:15, water temperature 87-89°C

Origin Story

This coffee comes from the Layo Tiraga Cooperative in Guji (also written as Layo Teraga or Layo Taraga), marketed and sold by the Oromia Cooperative Union. The union is also responsible for hulling, sorting, and packaging before export, equipped with Ethiopia's most advanced facilities.

Guji was previously classified under the Sidamo region. However, in recent years, with the increasing number of newly built washing stations and cooperatives, and with increasingly impressive coffee quality, Guji has become an independent region.

The cherries are harvested from 795 small farmers gathered near the washing station, all growing at altitudes above 2100-2200 meters. After harvesting, they are sent to cherry collection points and then to the washing station. Each farmer owns approximately 1,500 coffee trees or less, with an average area of one hectare. They use only organic fertilizers. The coffee trees are rarely pruned, and farmers deliver their harvested cherries to the collection points daily.

Small farmers grow mixed varieties, including a local variety called Sedancho, but most are coffee plants transplanted from wild heirloom varieties to family small farms, collectively known as Ethiopia Heirloom Varietals. Essentially, these are countless local heirloom Typica mixed varieties, along with improved varieties derived from old varieties, varying greatly.

When the processing station receives the cherry fruits, they use a 5-disc Agarde traditional depulper to remove the skin and pulp. The beans are then fermented in water tanks for 24-36 hours, graded by density through clean water channels into two grades. They undergo clean water soaking for 12-24 hours, and finally are sun-dried on African raised beds for 10-15 days, protected during noon and night.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans, also offering online services at https://shop104210103.taobao.com

Important Notice :

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