House of Roasting Coffee – Ethiopia Goji 907g grows at high altitudes between 1900 and 2200 meters above sea level, where the cool air and mountain climate help slow the ripening of the fruit, resulting in denser beans, deeper flavor details, and a clearer gradation in the cup. This type of altitude is the secret to the “clarity” for which Ethiopian coffees are renowned, especially when the beans are carefully selected from a distinctive local variety like Koromi .
The crop was processed using the Natural Process —a method that keeps the fruit around the berry longer during drying, allowing its natural sweetness to penetrate and resulting in fuller, warmer flavors and a richer texture than usual. The result is not overly fruity, but rather an elegant fruity one with depth.
In the cup, you'll experience a flavor journey that begins with a smooth almond note paving the way, followed by cocoa that provides a warm and balanced base. As you sip, plum emerges with a dark, fruity character, adding distinct personality without harsh acidity. A "comfort" coffee, but not ordinary: suitable for filter coffee for those who prefer clarity and sweetness, and excellent in espresso for those who want a balanced shot with dark chocolate and fruit notes.
Specifications of Ethiopian Goji Roasting House Coffee 907g
Category: Specialty Coffee
Source: Ethiopia
Region: Qoji
Breed: Kurumi
Treatment: Dried (Natural)
Suggestions: Almond – Cocoa – Plum
Altitude: 1900–2200 m
Preparation: Filter – Espresso
Weight: 907 g
Features of Ethiopian Goji Coffee 907g
A natural treatment that enhances sweetness and gives a clearer texture and a richer feel.
A blend of nutty, cocoa, and dark fruit flavors that will satisfy most tastes.
High agricultural altitude results in a more subtle flavor gradation and better clarity in the cup.
Suitable for filter coffee lovers who enjoy clean, sweet coffee, and for espresso lovers who prefer a balanced shot.
Suggested preparation method for Ethiopian Goji Roast Coffee 907g
Distiller (V60 / Kalita)
Coffee: 18g
Water: 270 ml
Temperature: 92°
Time: 2:30 – 2:50 minutes
Espresso
Coffee: 18g
Result: 34–38 ml
Temperature: 92°
Time: 28–32 seconds
Quick adjustment tip (optional):
If you want the plums and cocoa to come out more clearly, use a slightly finer grind and increase the extraction rate a little. If you want the almonds to be softer, reduce the extraction rate or use a coarser grind.
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