Ethiopia Guji Buku Abel

A Japanese-style iced recipe using 120g of ice in the server for immediate cooling, locking in the vibrant aromatics typical of natural processing.

Despite high solubility, this bean has a narrow extraction window; 94°C water is used to rapidly extract sweetness before astringency develops.

Ethiopian beans produce many fines which can clog the filter. Utilizing the Fellow Ode's flat burrs at a 4.1 setting ensures a clean cup and optimal flow.

Gentle spiral pours minimize agitation, preventing over-extraction that could mask the delicate jasmine notes with heavy bitterness.