Ethiopia Guji Bitoya Washed

Beautiful new Single Origin from Ethiopia - this Guji is juicy and has notes of plum, black currant and blackberry.
 
Awesome black as espresso or pour over. It pulls really well through milk and interestingly brings some lemon zest notes well.
 
About the Origin:
This lot is produced by small holders from a village called Tebe Haru Wachu. 650-800 small-holder producers form the supply base of this beautiful lot affectionately named (locally) Bitoya.
 
Farmers typically cultivate less than 2.5 hectares of land on high-elevated farms ranging between 1,800 and 2,150 masl. The coffee is grown under the shade of the native forest. Ripe cherries are delivered to the wet mill for careful sorting and pulping before fermentation for 36-48 hours, depending on the climatic conditions. After this point, the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 10 – 15 days (until the ideal moisture level reaches 11.5%).
 
Brew ratio guide:
Filter / Pour Over: 1:16 (1gram of coffee for 16 grams of water - or 30g of coffee for 480g of water)
Espresso: 21g in / 40 - 42g out, 28-33 seconds