Intense dried fruited notes, big body, and rustic sweetness define the cup. Berry aroma, earth-toned date sugar, Fig Newton, blueberry, sweet tobacco, bittersweet cocoa, and a cherry wood note. City+ to Full City+. Good for espresso.
|Region||Kebele Gorgora, Guji Zone|
|Processing||Dry Process (Natural)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||July 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.6 d/300gr, 16-18 Screen|
|Roast Recommendations||City+ to Full City+|
This dry processed Guji Gorgora showed best best when roasted to at least City+, where heavy handed dry fruited notes, and a rustic sweetness define the cup. It's a big bodied cup, with very mild acidity, which makes it a prime candidate for Ethiopia espresso, and also well-suited as a blend ingredient adding dark-fruited cocoa to an espresso blend. The aroma has a smell of berry fruit roll up, with an intense dark sugar sweetness that I liken to earth-toned date sugar, or rice syrup. For me, the cup has a mesh of flavors that come together like a Fig Newton style fruit bar, honey wheat and date sugar sweetness, dried fig and blueberry, and an all around weightiness in both flavor and consistency. In addition, the cool cup offers a dried apricot note, leathery undertones, sweet tobacco, and a cherry wood note in the finish. Full City roasts are still heavily fruited and laced with bittersweet chocolate, and body shows a milky consistency.