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Guji PB, Ethiopia, Washed
Floral, Yellow peach and Citrus
A Washed Peaberry (PB) selection from the Guji Zone, with the brightness and clarity of fully Washed processing lifted by the concentrated sweetness Peaberry seeds deliver – yellow peach, citrus, and floral notes with a clean, vibrant finish.
| TASTES LIKE | Floral, yellow peach and citrus |
| ROAST | Filter |
| COMPONENTS | n/a |
This Peaberry lot is selected from the Washed processing output of smallholder farmers across the Guji Zone of Ethiopia's Oromia Region. Peaberry coffee occurs naturally when a single seed develops within the coffee cherry rather than the usual two flat-faced beans, forming a small, rounded seed that many believe carries a more concentrated flavour. Farmers across the Guji Zone cultivate indigenous Heirloom varieties at elevations between 1,800 and 2,100 metres, with cherries hand-picked and delivered to centralised washing stations for processing. This lot is sorted at the milling stage to separate Peaberry seeds from the broader harvest, creating a distinct and expressive selection. Project Origin sources through Primrose, their long-term Ethiopian exporting partner.
| PRODUCER | Smallholder Farmers |
| REGION | Guji Zone, Oromia |
| VARIETAL | Heirloom |
| PROCESS | Washed |
| ALTITUDE | 1800-2100 masl |
Washed processing across Guji Zone washing stations begins with selective hand-picking of ripe red cherries by smallholder farmers. On delivery, cherries are sorted by flotation to remove floaters and underripe fruit before pulping removes the outer skin. The exposed parchment is fermented in tanks for 24–72 hours – the duration varying by station and ambient conditions – before being thoroughly washed in clean water through grading channels. Clean parchment is spread on raised African drying beds and dried slowly for 12–20 days in the highland air, with regular turning and covers applied during peak heat. After initial milling, the lot is sorted to isolate peaberry seeds, which are processed and prepared as a distinct, separate export grade.
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 89 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:45. |
| Best Freeze Date | 7-12 days after roast |