Lot 041 · Ethiopia
Kiln & Alder · Providence RI
Ember No. 1
Guji · Washed Heirloom · 2,050 m
- Bergamot
- White peach
- Black tea
- Roasted
- 14 · 07 · 26
- Batch
- A-2141
- FOB paid
- $4.20 / lb
Small batch12 kgRoast-dated
Lot 041 · Roasted 14 July 2026
Ember No. 1
Guji, Ethiopia · Washed Heirloom · 2,050 m
A washed Guji that tastes the way people hope Ethiopian coffee will taste and usually doesn't: bergamot right at the front, white peach underneath, and a black-tea finish that stays clean as the cup cools. Tesfaye Bekele's lot has been our first pick three seasons running.
$22340 g whole bean
18 bags left from this batch
- Roasted Tuesday & Friday, shipped the same afternoon
- Free shipping over $45 · flat $6 under
- Don't like it? Tell us and we'll send a different lot, free
On the cupping table
What eleven cuppers
wrote down.
Scored blind on the SCA form at the Saturday table, 14 July. We publish the sheet because a tasting note nobody can defend is just decoration.
- Aroma
- 8.75
- Flavour
- 8.88
- Acidity
- 9.00
- Body
- 8.00
- Aftertaste
- 8.50
- SCA total
- 88.25
- “Bergamot, unmistakably — like the oil, not the tea bag.”
- “White peach on the cool. Tea-like, almost weightless body.”
- “Clean finish. No astringency even pushed to 1:15.”
Origin & process
Everything printed
on the back of the bag.
We buy this lot on a two-year agreement directly with Tesfaye, at a price we agree before harvest and publish after. No importer sits between us except the one who moves the container.
| Producer | Tesfaye Bekele | Washing station | Suke Quto, Guji |
|---|---|---|---|
| Country / region | Ethiopia · Guji Zone, Oromia | Altitude | 2,050 m above sea level |
| Varietal | Local heirloom (Kurume, Diga) | Harvest | November 2025 – January 2026 |
| Process | Fully washed, 36 h fermentation | Drying | Raised beds, 12–14 days |
| Lot size | 18 bags · 1,080 kg green | Screen | 15+ · 0 defects at 350 g |
| FOB price paid | $4.20 / lb | C-market at contract | $1.74 / lb |
| Roast profile | Charge 196 °C · 9:40 total | Development | 18.4% after first crack |
| Roast level | Light — 2 of 6 | Rest before brewing | 4–7 days from roast date |
Brew guide
Three recipes
we actually use.
Start here, then move one variable at a time. If it tastes thin, grind finer. If it tastes drying, grind coarser or drop the temperature two degrees.
V60 · one cup
- Ratio
- 1 : 16
- Dose
- 18 g
- Water
- 290 g
- Temp
- 94 °C
- Grind
- Medium-fine
- Total
- 2:45
- 0:00 Bloom with 55 g. Swirl once.
- 0:45 Pour to 170 g in slow spirals.
- 1:20 Pour to 290 g. Swirl, then leave it.
- 2:45 Bed flat and drained. Serve.
Chemex · three cups
- Ratio
- 1 : 15.5
- Dose
- 42 g
- Water
- 650 g
- Temp
- 95 °C
- Grind
- Medium-coarse
- Total
- 4:30
- 0:00 Rinse the filter. Bloom with 90 g.
- 0:50 Pour to 350 g, keeping the bed level.
- 2:00 Pour to 650 g in two additions.
- 4:30 Lift the filter. Swirl the carafe.
AeroPress · travel
- Ratio
- 1 : 13
- Dose
- 15 g
- Water
- 200 g
- Temp
- 88 °C
- Grind
- Fine-medium
- Total
- 1:45
- 0:00 Inverted. Add all 200 g. Stir three times.
- 1:00 Cap, flip, press gently.
- 1:45 Stop at the hiss. Dilute to taste.
- — Lower temp keeps the bergamot in front.