On Espresso: Ethiopia Guji Highland from KLLR Coffee / by Steve Willingham

Right now, we’re pulling an espresso that’s pretty unique for us: KLLR Coffee’s Sun-dried Ethiopia, a natural processed blend of heirloom varieties from a farm in Guji.

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Most of the coffees we feature are processed using the washed, or wet, process. In the washed process, the cherry’s skin and flesh are stripped off using a mechanical depulper, but a sticky layer of fruit called mucilage remains. This remaining fruit is first loosened by soaking in a fermentation tank, then rinsed off. The coffee is then dried so that it can be stored until it’s time to roast. These coffees are known for their crispness and balance which is what we love.

In natural, or sun-dried, coffees, the cherries are spread out on a patio or drying table first, intact. Over several days, they dry up just like any other fruit would in the sun. Then the fruit is removed mechanically, and the new green coffee is stored. Sun-dried coffees are known to have intense fruity flavors which makes it a unique, delicious single origin espresso for us.

Fresh coffee on the left, sun-dried coffee on the right. (Photo courtesy of Coffee Shrub)

Fresh coffee on the left, sun-dried coffee on the right. (Photo courtesy of Coffee Shrub)

Here’s a bit about this coffee from KLLR: “Guji Highland is a farm located in the southern Guji zone of Shakiso, Ethiopia. When we look for a sun-dried Ethiopia, this is the first place we look. This farm is roughly 250 hectares around 2000 meters above sea level in what amounts to a natural forest of heirloom trees. Someday they plan to build a wet mill, but for now, they're using only the dry process.”

When it comes a to a coffee like this, you can expect an astounding fragrance and some big fruit in the cup. We’re tasting mango, strawberry, and herbs. This coffee is being served in espressos and americanos today and tomorrow, but you can get it in any espresso drink by request. Come try it out!