Guji Natural Ethiopian Coffee Special Report | Coffee with Lychee Flavor

GUJI NATURAL

Natural Sun-dried Guji

Country: Ethiopia

Region: Guji

Altitude: 1800-2100 meters

Processing Method: Natural Processing

Variety: Local Landrace

Guji Region

The Guji region has become a highly notable coffee-producing area in recent years, achieving excellent results in both flavor expression and quality. The Guji region was formerly part of the Sidamo region but was established as an independent new region by the Ethiopia Commodity Exchange (ECX) in 2010.

Located southeast of Yirgacheffe, the Guji region borders Sidamo and Gedeb, featuring complex topographical changes including towering mountains, highlands, plateaus, valleys, and plains.

The region's geology consists of nutrient-rich vertisol soil with depths of nearly two meters, and an average altitude exceeding 1800 meters. The significant day-night temperature differences created by these geographical characteristics provide the ideal terroir conditions for producing high-quality specialty coffee.

The region's greatest advantage lies in maintaining soil vitality through the circulation of natural organic matter, using fallen leaves, debris from surrounding trees, and plant residues as natural fertilizers.

Natural Processing

The natural processing method can be described as an ancient green bean processing technique. This Guji coffee from FrontStreet Coffee uses natural processing.

1. Removing Floating Beans

The harvested coffee cherries are poured into large water tanks. Mature, full cherries will sink to the bottom, while underdeveloped or overripe cherries will float to the surface. These floating beans must be removed.

2. Sun Drying

The entire coffee cherries, including pulp, skin, and mucilage, are then placed on drying beds to sun-dry naturally until the moisture content reaches approximately 12%. This process takes about two to four weeks, depending on the local climate.

3. Hulling

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

Local Landrace

This natural Guji coffee variety is Ethiopia's local landrace.

The reason it's called local landrace is that Ethiopia has an immense variety of coffee cultivars—it's like a natural gene bank for Arabica. On one hand, there are numerous varieties making identification and classification challenging. On the other hand, the Ethiopian government,出于保护考虑, is reluctant to disclose information about these varieties. Therefore, they are collectively referred to as "Heirloom landrace."

Roasting Analysis

Heat the drum to 175°C before adding beans, with heat at 130 and damper at 3. Return temperature at 1'32". When drum temperature reaches 140°C, open damper to 3.5, keeping heat constant; when drum temperature reaches 155.6°C, the bean surface turns yellow, grassy aroma completely disappears, entering dehydration stage. When drum temperature reaches 176°C, adjust heat to 110, damper unchanged.

At 7'28", ugly wrinkles and black spots appear on the bean surface, with the toasted bread aroma clearly transitioning to coffee aroma—this can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. First crack begins at 8'35", damper adjusted to 4, developing for 1'45" after first crack, removed from drum at 195°C.

Agtron bean color value is 63.7 (left image), Agtron ground color value is 76.9 (right image), Roast Delta value is 13.2.

Cupping Notes

Tropical fruits, lychee, citrus, cream, caramel

1. Flavor descriptions vary from person to person and are influenced by water temperature and brewing methods. This cupping report provides descriptions based on the flavor wheel using the same brewing equipment and parameters, intended for reference purposes.

2. Content is promptly updated to reflect new information, with the latest updates prevailing.

Important Notice :

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Tel:020 38364473