Ethiopia Guji Hambella

Strawberry, tropical fruit and florals. A naturally processed Guji scoring 87 points.

This coffee comes from Abebe Mitiku's 4-hectare farm in Haro Sorsa village, Hambela Wamena, in the East Guji zone of Ethiopia's Oromia Region. Abebe has been an outgrower partner of Dimtu Coffee since 2015. He picks only ripe red cherry, which is dried whole as a natural. The result is a sweet, fruit-forward cup with plenty of lift.

At up to 2,300 metres, with moderate temperatures, consistent rainfall and rich volcanic soil, the farm has what it takes to produce exceptional coffee. Abebe's care for quality, sustainable farming and long-term partnership means every bag is fully traceable back to him.

Brew it black on a V60 or AeroPress to get the most from the fruit.

• Origin: Haro Sorsa, Hambela Wamena, East Guji, Ethiopia
• Producer: Abebe Mitiku (Dimtu Coffee outgrower)
• Altitude: 2,100–2,300m
• Variety: Heirloom
• Process: Natural
• Harvest: November–December
• Look for: Strawberry, Tropical, Floral
• SCA score: 87
• Certifications: Organic, Rainforest Alliance

Small-batch roasted by hand in Hampshire.

• Espresso: about 18g in, 36–40g out in 25–30 seconds
• V60 / filter: 15g coffee to 250ml water just off the boil
• Cafetière: 30g coarse ground to 500ml water, steep for 4 minutes
• AeroPress: 15g to 200ml water, steep 1–2 minutes, then press
• Pick your grind under Grind above, or choose whole bean if you grind at home

• Whole beans taste best within 4–6 weeks of roasting
• Ground coffee loses its aroma faster, so use it within 1–2 weeks of opening
• Reseal the bag or use an airtight container, and keep it somewhere cool, dry and out of sunlight
• Skip the fridge: moisture and smells dull the flavour