How to Brew Ethiopian Sun-Dried Guji Coffee Beans: Guji Flower Queen Coffee 6.0 Pour-Over Flavor Profile

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Ethiopian coffee is truly enchanting. Natural processed coffee boasts exceptional sweetness and fruitiness, making it one of FrontStreet Coffee's most beloved coffee varieties. Particularly from the Guji region, FrontStreet Coffee has selected a natural processed coffee from Ethiopia's Guji region, as the coffee quality from this region has been outstanding in recent years, with geographical conditions ideal for coffee cultivation. This FrontStreet Coffee natural Guji exhibited fresh fruit flavors during cupping, with remarkable complexity and sweetness. The tropical fruit notes are exceptionally rich, with lychee being particularly prominent, followed by a delightfully creamy mouthfeel and a caramel-like sweet aftertaste that has delighted FrontStreet Coffee.

The Guji region has garnered significant attention in recent years, achieving impressive results in both flavor expression and quality. Formerly part of the Sidamo region, Guji was established as an independent growing region by the Ethiopia Commodity Exchange (ECX) in 2010.

Located southeast of Yirgacheffe, the Guji region borders Sidamo and Gedeo, featuring diverse terrain with towering mountains, highlands, plateaus, valleys, and plains.

The region's soil consists of fertile vertisol with depths reaching nearly two meters, and the average altitude exceeds 1,800 meters above sea level. The geographical characteristics create significant temperature variations between day and night, providing ideal terroir conditions for producing premium specialty coffee. The region's greatest advantage lies in maintaining soil vitality through natural organic matter cycling, utilizing fallen leaves and debris from surrounding forests, along with plant residues, as natural fertilizers.

Natural Processing

The natural process can be described as an ancient method of green bean processing. This FrontStreet Coffee Ethiopian Guji coffee that FrontStreet Coffee acquired is natural processed.

1. Removing Floating Beans

Harvested coffee cherries are poured into large water tanks, where mature, full cherries sink to the bottom, while underdeveloped or overripe cherries float to the surface. These floating beans must be removed.

2. Sun Drying

The entire coffee cherries, complete with pulp and skin, are placed on drying patios for sun drying until reaching approximately 12% moisture content, which takes about two to four weeks depending on the local climate.

3. Hulling

The naturally dried coffee "fruit" is processed through hulling machines to remove the dry, hard pulp, fruit flesh, and parchment layer, revealing the green beans.

Local Heirloom Varieties

This FrontStreet Coffee natural Guji's variety is Ethiopia's local heirloom.

The reason they are called local heirlooms is that Ethiopia has too many varieties—it's like a natural gene bank for Arabica. On one hand, there are numerous varieties making identification and classification difficult; on the other hand, the Ethiopian government,出于 protection considerations, is unwilling to disclose information about these varieties. Therefore, they are collectively called "Heirloom."

Roasting Analysis

Heat the drum to 175°C before loading beans, with flame power at 130 and damper at 3. The return temperature point is 1'32". When the drum temperature reaches 140°C, open the damper to 3.5 while keeping the flame power unchanged. When the drum temperature reaches 155.6°C, the bean surface turns yellow, and the grassy aroma completely disappears, entering the dehydration phase. When the drum temperature reaches 176°C, reduce the flame power to 110 while keeping the damper unchanged. At 7'28", the bean surface shows ugly wrinkles and black spots, with the toast aroma clearly transitioning to coffee aroma—this can be defined as the prelude to first crack. At this moment, listen carefully for the sound of first crack. First crack begins at 8'35", with damper adjusted to 4. Develop for 1'45" after first crack, then discharge at 195°C.

Agtron bean color value is 63.7 (left image), Agtron grind color value is 76.9 (right image), with a Roast Delta value of 13.2.

FrontStreet Coffee · Natural Guji GUJI NATURAL

Country: Ethiopia

Region: Guji

Altitude: 1800-2100 meters

Processing: Natural Process

Variety: Local Heirloom

FrontStreet Coffee Cupping Notes: Tropical fruits, lychee, citrus, cream, caramel

FrontStreet Coffee Brewing Recipe:

Water Temperature: 91°C | Brewer: V60 | Grind Size: BG #6S | Coffee Dose: 15g | Coffee-to-Water Ratio: 1:15 | Bloom Water Ratio: 1:2 | Bloom Time: 30s

Brewing Method: Coin-sized circular three-pour method

Total Brew Time: 1'50"-2'00"

FrontStreet Coffee Ethiopia Natural Guji Flavor Description: The entrance reveals subtle floral notes, rich berry and raisin sweetness, gentle fruit acidity, with tropical fruit aroma and sugarcane sweetness in the aftertaste.

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