Meet our summer single-origin: Ethiopia Guji

We first tasted this Guji lot at a cupping table back in February and knew it was coming home with us. Grown at over 2,000 meters in the Oromia region of Ethiopia, it's a natural-process coffee — the cherries dry whole in the sun, which is where all that wild stone-fruit sweetness comes from.

On the cupping table we're getting jasmine on the nose, then bergamot, white peach, and a finish that lingers like iced tea. It's the kind of cup that makes people stop mid-sentence.

We're roasting it light to protect those delicate florals, and we think it shines brightest as a pour-over. If you're brewing at home, go a touch coarser than you think and keep your water just off the boil — around 200°F. Come say hi at the bar and we'll pull one for you.

It's a small lot, so when it's gone, it's gone. We'll have it on the brew bar through the end of the season.