REGION:
Guji
HARIO V60
Recommended brewing method
Country:
Ethiopia
Producer:
Kebir
Processing:
Natural Anaerobic
SCA score:
88 +
ACIDITY:
High
VARIETY:
Heriloom
ALTITUDE:
1950-2200 masl
Step-by-step instructionS
Cup profile: clean fresh taste with nuances of flavors and light body, usually brewed for 1–2 cups
HOW TO (3 min):
Rinse filter with hot water and pour it away
Put 20g (3 tbs) of coffee (medium coarse grind)
inside Hario V60 filter
inside Hario V60 filter
Slowly pour in 60g of hot water (92°-93°C) every 30 seconds, until you reach 300g
Enjoy your coffee
about ETHIOPIA COFFEE
Kebir Coffee unites and support various small coffee holders located at Guji region. It is a zone in the Oromia Region of southern Ethiopia. Most residents of this region are Oromo and speak the Oromo language, which is entirely different from Ethiopia’s main language of Amharic.
Like many of the country’s coffee growing regions, the culture of the Guji Zone varies from woreda to woreda and speaks to the diversity of people who cultivate coffee. More small washing stations are being built in Guji to respond to the demand for improvements in processing to fully capture the range of attributes found in Ethiopian coffee. The Zone’s principal fresh water source is the Ganale Dorya river, which also acts as the boundary line with the neighboring Bale zone to the east.
To the west, Guji borders the southern Gedeb woreda of the Gedeo Zone in the neighboring Southern Nations, Nationalities, and People’s Region, part of the Yirgacheffe coffee growing area.
To the west, Guji borders the southern Gedeb woreda of the Gedeo Zone in the neighboring Southern Nations, Nationalities, and People’s Region, part of the Yirgacheffe coffee growing area.
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