Where it comes from
Sidamo Guji is grown by 240 smallholder farmers in Hambela Wamena, southern Ethiopia. They farm at 1,950 to 2,200 metres. Cherries dry on raised beds for 18-22 days, then get hand-sorted three times before export.
Our 60kg sack reached London on 28 March, three months after harvest. It came via Mombasa and Antwerp. The supplier is Sucafina Specialty, who pay the co-op 30% above the local C-market price.
What it tastes like
Cup notes: blueberry, jasmine, dark molasses. Best brewed as a V60 or Chemex. We pulled it as espresso this week and it was clean — bright but not thin.
Brew recipe (V60, single cup):
- 15g coffee, ground for filter (around 600μm)
- 250g water at 94°C
- 45-second bloom with 50g
- Pour to 150g over 15 seconds, then to 250g over 30 seconds
- Total contact time around 2:45
Why it costs what it costs
This roast is £14 for 250g. That is in the upper third of our menu. The price covers the small lot size, the high-altitude premium, and fast shipping from origin. This coffee was on the tree at 2,000m just a hundred days ago.
We sell about half our Sidamo to other London roasters. If you run a cafe and want it on bar, email wholesale@heron.coffee.