Selected coffee 7 / 13
Ethiopia Guji
Blueberry · Strawberry jam · Dark chocolate
- Charge
- 212℃
- First crack
- 8:12
- Drop
- 204℃
- Total time
- 9:50
Ethiopia Guji · elevation 2,200 m · Natural
Roasted until it
finds its color
Grown slowly at 2,200 m, this green coffee is dense. That is why we heated the drum to 212℃. Scroll down to roast this one bean for 10 minutes.
The roast story: how one green bean of Ethiopia Guji becomes roasted coffee
0:00Charge 212℃
We pour the green coffee into the preheated drum and start the clock. The higher and slower a coffee grows, the denser it is, and the hotter we start.
1:15Turning point 92℃
As the cool beans soak up the drum’s heat, the probe falls to 92℃. It bottoms out here and starts to climb again.
4:16Yellowing 150℃
As the water leaves, pale green turns to straw and then to yellow. The grassy smell fades and the room starts to smell like baking bread.
8:12First crack 196℃
Pop. Steam bursts inside the bean, the seam splits, and the chaff flies off. From here on, seconds change the taste.
9:50Drop 204℃
We give it 1 min 38 sec past first crack and drop it once dark chocolate settles under the blueberry. Its roast color is 76.
Cooling
Arms sweep the beans around the cooling tray while air draws the heat out. Stopping here keeps the leftover heat from roasting them any further.
The coffee in this story · Light roast
Ethiopia Guji
Blueberry · Strawberry jam · Dark chocolate
- Roast color
- 76
- First crack
- 8:12
- Drop
- 204℃
- Elevation
- 2,200 m
Best enjoyed From 2–3 days after delivery until 30 days after roasting
200 g ₩19,000Origin: Ethiopia
Shipping ₩3,000 · free from ₩40,000
Natural · Ethiopian landrace
