Ethiopia Guji Harosema Espresso – Anaerobic Natural

Ethiopia Guji Harosema espresso delivers a bold, fruit‑forward cup with deep sweetness, rich aromatics and a smooth, syrupy finish. Sourced from the Harosema community in Guji and processed using an anaerobic natural method, this espresso roast showcases the expressive, high‑clarity character Ethiopia is known for.

About This Coffee

This lot comes from smallholder farmers surrounding the Harosema area of Guji, where high elevation and cool nights create ideal conditions for slow cherry maturation. The anaerobic natural process intensifies fruit character and sweetness, while our espresso‑focused roast brings out richness, balance and structure.

Perfect for modern espresso, milk‑based drinks and stovetop brewing.

Tasting Notes

• Ripe Peach
• Tropical fruit
• Caramel

Expect a vibrant, expressive espresso with layered sweetness and long, lingering flavour.

• Palate: Bursting with the brightness of Ripe Peach and lush Tropical Fruit.
• Sweetness: Perfectly anchored by smooth, rich Caramel undertones.
• Body: A clean, tea-like structure that makes it one for the fruit-forward coffee lovers and seekers of a vibrant brew.

Why You’ll Love This Ethiopia Guji Harosema Espresso

• Crafted specifically as a premium espresso roast
• Anaerobic natural process for bold fruit intensity
• Smooth, syrupy texture ideal for black or milk drinks
• High‑elevation Guji cherries for exceptional clarity
• Roasted in Ravenhall, West Melbourne

Producer Story – Harosema, Guji Region

The Harosema community is known for producing some of the most expressive coffees in Ethiopia. Farmers hand‑pick ripe cherries and deliver them to local processing stations where fermentation and drying are carefully controlled to preserve sweetness and complexity.

Guji’s rich volcanic soil, high altitude and cool climate contribute to the intense fruit character and aromatic depth found in this espresso.

Anaerobic Natural Processing Method

Quality at Harosema is achieved through meticulous patience:

• Hand-Picked: Only the ripest cherries are selected by hand in Harosema village.
• Density Sorting: Cherries are graded using density channels to ensure only the most concentrated flavors move forward.
• Controlled Drying: The cherries are dried slowly over 20-28 days. To protect the delicate sugars, the fruit is shaded during the peak heat of the day (12–3 p.m.) and turned frequently to reach a perfect 11.5% moisture content

Brew Guide: Dialling in the Harosema Fruit

To capture the ripe peach and tropical clarity of this specialty coffee, we recommend the following starting parameters. Remember to tweak the recipe to your specific machine and taste:

• Dose: 22.5g
• Yield: 40g
• Time: 27–3 seconds

Tip: For more fruit intensity, run the shot slightly longer to increase extraction.

Single Origin Detail: Ethiopia Harosema

• Origin: Ethiopia
• Region: Harosema Village, Dimitu, Guji
• Producer: Harosema Washing Station (The Gizaw Family)
• Varietal: Heirloom Landrace
• Altitude: 1750–2200 MASL
• Processing Method: Natural (Sun-dried on Raised Beds)
• Roast Level: Medium (Optimized for Specialty Espresso)

Roasted in Melbourne

This Ethiopia Guji Harosema espresso is roasted on our Loring Roaster in Ravenhall, West Melbourne to highlight its natural sweetness, fruit intensity and smooth, syrupy body.