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Binitu Ambela Natural, Sidamo Guji


Ethiopia Filter Espresso & Moka Pot

Binitu Ambela Natural, Sidamo Guji

A cup full of fruits, intense brown sugar sweetness with light citric notes. Perfect for both espresso and filter

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This bag of coffee represents the prize to Nero Scuro Specialty Coffee roasters for their third place at the Italian Roasting Championship held in Rimini at the end of January and it has been sponsored by the German coffee trader Rhem & Co.

The coffee comes from the Binutu Ambela district, Guji zone of the Oromia region.

It is a naturally (unwashed) processed coffee with a very characteristic cup: fruity and juicy.

The coffee is grown under the local shade trees of Cordia Africana, locally called wanza, Milletia called Birbirra and Acacia.

Only ripe cherries are handpicked by several smallholders in the area at 1900 to 1980 masl. The whole cherries are dried on raised drying tables for about 21 days, during which the cherries are continuously turned to avoid over fermentation. When the residual moisture is lowered to about 10%, the dried cherries are milled in the city of Yirgacheffe, where the dried skin and mucillage are mechanically removed. The coffees go through a very thorough manual selection to ensure this coffee stands into Guji Grade 1 standards, which allow just up to three defects per 300g.

The goal of this simple process is to produce a coffee that will have absorbed the proper amount of sugars and starches from the drying fruit to exhibit desirable fruity or berry-like characteristics and a heightened body in the cup.

The result is a cup full of fruits, such as peach and red cherry. Intense brown sugar sweetness with light citric notes, it is perfect for both espresso and filter extractions.

Sidamo Guji
Smallholders of the Binitu Ambela area
1900 - 1980 masl
Ethiopian Heirloom
Processing method
Unwashed (natural)
Two profiles available:
Medium, for espresso & moka pot
Light, for filter
Tasting Notes
Peach, red cherry, brown sugar, light citric notes

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