Ethiopia is the birthplace of Arabica coffee, and very few regions capture its distinctive character quite like Guji. Our Ethiopia Organic Guji Benti Neka is a beautiful example of what this storied origin can deliver, a bright, light, and nuanced with flavors that dance across the cup.
Our Ethiopia comes from the Benti Neka Washing Station, located in the Guji Zone of Oromia, one of Ethiopia’s most celebrated coffee-growing regions. Hundreds of smallholder farmers from the surrounding highlands cultivate heirloom varieties (such as Kurmue, Dago, and Wolisho,) pick the cherries and bring them to the station. The coffee is carefully sorted, washed, and fermented before being dried on raised beds for 7-9 days to preserve the clarity and terroir that washed Guji coffees are known for. Growing at elevations reaching over 2,000 meters, these heirloom varieties develop slowly, resulting in a coffee that’s clean, bright, and naturally sweet. Because this coffee is organically certified, it reflects not only the natural growing practices of the region but also a commitment to sustainability and traceability from farm to cup.
In the cup, you’ll notice a light body and bright acidity that highlights delicate yet distinct notes of honey like sweetness, lemon & lime, pear acidity, and a tea-like finish. This profile makes it a refreshing brew whether you’re starting your day with a pour-over or settling in with a mid-afternoon French press. We roast this Ethiopian Guji to emphasize its clarity and brightness, aiming to let the origin speak for itself rather than masking it with heavy roast profiles. The result is a nuanced, balanced coffee that celebrates Ethiopia’s unique heritage and the exceptional micro-climates of Guji, that boasts why Ethiopian coffee is so sort after world wide.
Brew Tips & Techniques
This coffee performs well with drip coffee, pour over and French press.
Pour Over & Drip Coffee
Because this coffee has a light body, we recommend a 1:14- 1:16 ratio to highlight the sweetness in the cup but adjust grind size accordingly. Let the bloom sit for around a minute and follow up with 2-3 pulses in your pour over.
Brew temperature: 195-200°F
French Press
- Ratio: 1:16
- Grind: Coarse (roughly 80% or higher on most grinders)
Add hot water (200–203°F) and let the slurry sit untouched for 5 minutes.
At 5 minutes, gently break the crust with a swirl, then let it sit for another 5 minutes.
Slowly press and pour.
A common belief is that 10 minutes leads to over-extraction, but with immersion brewing, this isn’t the case. The result is a full, balanced cup.