Ethiopian Guji Natural Gr. 3

Chocolatey, sweet, and surprisingly refined for a natural. The dark horse of the lineup.

Grown in the Hambela Woreda of the Guji zone and dried naturally on raised beds, this bean delivers a more chocolatey profile than you'd expect from a natural — without going overboard on the wild fruit.

We roast this at City and find it offers low acidity, dense sweetness, and hints of spice alongside gentle floral and fruity notes that add complexity without dominating. It's the natural processed bean for people who think they don't like natural processed beans.

Push it darker and it becomes a chocolate bomb — ideal for espresso with rich body and deep sweetness. At lighter roasts it shines as a filter coffee with more of the floral and fruity character coming through.

It's the coffee equivalent of a sloth who turns out to be the most interesting one at the party.

Hang loose with every sip.

Our Roast

We take this to City | Drop 400–410°F. Light to medium for filter, darker for a killer espresso — this bean handles both beautifully.