• Coffee bag of filter roasted coffee from Ethiopia with floral and fruity notes.ed.
  • Filter | Ethiopia | Guji | Arsosola
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Filter | Ethiopia | Guji | Arsosola

$23.00
$23.00

Fruity - Blueberry - Strawberry - Vanilla

Grind Type
Size

A fruit bomb that is sure to impress!

Ethiopia is, for many, the birthplace of coffee, with legends tracing its discovery to Ethiopia’s highlands as early as the sixth century. With this impressive history and literally thousands of coffee varieties, Ethiopian coffees are incredibly diverse and 100% delicious. That’s why we roast this delight as a filter roast.

This natural processed coffee from Ethiopia's Guji region is sure to impress. Enjoy a cup bursting with jammy blueberry, strawberry, and vanilla notes—truly scrumptious!

So, what makes this coffee so delicious? It’s all about the special prep, known in Ethiopia as "extra premium." It’s sourced from a select group of smallholder farmers who meticulously harvest cherries at the peak of ripeness, ensuring they’re the perfect red colour. Only a very small number of bags are produced this way, focusing on exceptional quality for the perfect brew. After harvest, the coffee is dried with the coffee cherry left intact. This process allows the beans inside the cherries to soak up all those tasty flavours and sweetness from the surrounding fruit flesh. Totally yummy. You’re going to love it!

And because this coffee is so delicious, we also roast it as a medium roast for espresso lovers. 

Chocolatey Ethiopian filter coffee fruity flavour notes Wild & fruity
Mild acidity Little Ripper low Ethiopian filter coffee medium acidity coffee Bright
Light roast Ethiopian filter coffee light roast level Dark roast
 

Suggested Brewing Methods:

23 Degrees Coffee Roasters
Coffee bag of filter roasted coffee from Ethiopia with floral and fruity notes.ed.
Filter | Ethiopia | Guji | Arsosola

More amazing stuff to know.

About this coffee.

  • Grower: Smallholder farmers
  • Origin: Ethiopia, Guji Zone, Uraga woreda
  • Washing station: Arsosola
  • Processing method: Natural, Special Preparation
  • Varietal: Arabica (Ethiopian Heirloom)
  • Altitude: 1800 - 1900 MASL

How to brew.

Ethiopian coffees are perfect for a lighter roasting profile that accentuates the coffee’s quality and intrinsic sensory profile. 

We recommend drinking this Ethiopian filter coffee as V60 pour-over or batch brew for a cleaner cup with a lighter mouthfeel which lets the coffee flavours and acidity shine. If you are after a slightly bigger mouthfeel, try AeroPress (try a lighter brewing style recipe) or plunger brewing. This filter coffee is best enjoyed without milk.

Check out our current menu of filter coffees.

Try our V60 brew recipe. Or create your own.

Brew Recipe for pour-over brewing with the Hario V60

  • Grind size: medium to medium-fine
  • V60 size: 2-cup
  • Coffee dose: 15.6g
  • Brew water: 250ml
  • Water temperature: 94oC
  • Extraction time: approx. 3min

Join our training courses

Want to learn more about how to brew coffee using different brewing methods? Join us for a fun and hands-on training course at our roastery.

Ethiopian smallholder farmers delivering fresh harvested coffee beans to washing station

Produced by smallholder farmers.

This delicious Ethiopian coffee is produced by smallholder farmers located around the village of Arsosola in the woreda of Uraga. Smallholder farmers plant their coffees often on land parcels as little as 1/8 hectare on average, producing 1.5 to 6 bags of coffee. Talk about making the most of every inch!

After harvest, these smallholders bring their coffee to the local washing station in Arsosola. That’s where the magic happens. Since the coffee from all these small farms gets mixed together, it’s traceable only to the washing station. The coffee is aggregated, sorted, and then processed at the washing station.

coffee cherries dried on natural raised beds in Ethiopian washing station

Washing stations in Ethiopia.

​Did you know that about 90% of Ethiopia's coffee comes from smallholder farmers? These hardworking folks deliver their freshly harvested cherries to local, privately owned washing stations. Now, picture this: washing stations are like coffee spas, where the beans either sunbathe on drying beds (for natural-processed coffees) or go through a relaxing wash and dry cycle (for washed coffees).

Many washing station owners also hold an export license, which allows them to sell their coffee directly on the international market—provided they have a contract, of course. Talk about taking their beans global! This particular coffee can be traced back to the Arsosola washing station. So, next time you sip your Ethiopian brew, remember the journey it took from a small farm to your cup. Cheers!