Guji Rassa Washed
Summary
A classic washed Ethiopian coffee from the Guji region, grown at 2000-2200 masl in the village of Rassa. This lot is comprised of mixed heirloom varieties from several smallholder farmers, processed at the Suke Washing station using traditional washed methods. Roasted on the lighter side to accentuate bright fruits and florals, resulting in a tea-like structure with bright citrus, sweet stone fruit, and gentle florals.
Espresso
- Coffee in
- 18 g
- Coffee out
- 42 g
- Time
- 27 s
- Temperature
- 95°C
Grind: Espresso-fine
Rest the coffee for at least 21 days after roasting. Water: Around 120 ppm TDS. Dial for the target yield in 25-30 seconds. Troubleshooting: If the shot is sharp or thin, grind finer. If it is dry or bitter, grind coarser. Keep the dose and yield steady while you adjust.
Filter
- Coffee in
- 16 g
- Water
- 260 g
- Time
- 2:45
- Temperature
- 93°C
Grind: Medium-fine, around 25 clicks
- 0:00Bloom: Pour 60 g and wait 40 seconds. (40 s)
- 0:40Second pour: Add 100 g. Aim for the drawdown to finish around 1:25.
- 3.Final pour: Add the last 100 g when the bed is nearly dry. Pour from a medium height for a little agitation.
Rest the coffee for around 14 days after roasting. Water: Soft and balanced, around 60-100 ppm TDS. Favour magnesium, balance with calcium and keep bicarbonate low. Brewer: Use a conical brewer such as a V60 or Vector, or a flat brewer such as an Orea or Solo. Total brew time around 2:45. Troublesho
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Region
- Guji
- Altitude
- 2000 - 2200 m.a.s.l
- Notes
- Floral, Stone Fruit
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The roaster
Sipping a Rose Coffee means you're drinking beans roasted by a World Brewers Cup Champion. Founded in 2022 by Matt Winton, this Zurich, Switzerland-based speci…
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