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PHILOCOFFEA 254 ETHIOPIA Guji G1 Muje Masina Natural

PHILOCOFFEA

PHILOCOFFEA 254 ETHIOPIA Guji G1 Muje Masina Natural

Sale price HK$350.00

＜ Guji Muje Masina ＞
Ethiopia's unique natural craftsmanship is the charm of specialty coffee. The secret of its charm has not yet been revealed. However, factors such as nutrient-rich soil, mountains with different altitudes and dry climate undoubtedly make it unique.

exist In Ethiopia's Guji region, Oromo coffee farmers carefully cultivate coffee cherries on small farms and transport them to cleaning stations after picking. The unique fruity and juicy taste of Guji coffee is created by the hands of many coffee farmers. From the picked coffee cherries, we carefully select fully ripe coffee cherries with a sugar content between 18 and 22° Brix. During the drying process, coffee farmers will carefully stir to ensure that the coffee tastes even and transparent. On the drying beds in Africa, coffee farmers need to dry for about 18 to 30 days, slowly extracting the sweetness and fruitiness from the pulp and skin, and then undergo final screening and quality control to prepare for export.

Ethiopian Guji G1 Muje Masina Natural for the 011 blend. I decided to dark roast it. It is Philocoffea's signature rich dark roast. Wait two weeks after roasting to get a more Ethiopian sweet flavor.

It has a strong bitter taste that is unique to deep roasting, followed by a chocolate-like sweetness. The berry-like acidity brings a soft taste, giving the coffee a more three-dimensional taste. As the temperature drops, it will also emit fruity aromas such as grapes and black cherries, and present a richer color. The taste is mellow and pleasant, and it is recommended as a finish after a meal.
It would also be fun to have an iced coffee every day for the coming season.

Philocoffea's dark roast takes you to appreciate the profound charm of Ethiopia.
Why not add a splash of colour to your regular cup of coffee?

  • Taste: Bitter, dark chocolate, molasses, black cherry, grape, almond, velvety
  • Variety: Heirloom
  • Process: Natural
  • Country: Ethiopia
  • Region: Oromia, Guji
  • Altitude: 1,950-2,300m
  • Farm: Smallholder farmers
  • Roast: dark roast
  • Baking place: Japan
  • Roasted date: June 4, 2025
  • Material: 100% coffee beans
  • Weight: 200g
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About PHILOCOFFEA

Philocoffea was founded by co-founder Tetsuka Kaji and Masami Kaji. Tetsu Kasutani is the first Asian to win the World Coffee Brewing Championship. Tetsu Megu selects and purchases green coffee beans, creates roasting profiles, and controls quality. He understands the taste of black coffee better than anyone.

Taste is subjective, so there is no right or wrong. However, Philocoffea believes that cleanliness is the key to creating complex flavors, pleasant acidity and a long-lasting sweet finish in specialty coffee. As a result, Philocoffea has a "clean" character throughout, from light roasts to dark roasts, and provides a pleasant and long-lasting aftertaste.

Specialty coffee as defined by Philocoffea must meet four key criteria: location, cultivation, hand-picking and sustainability. This means you can trace your coffee directly back to the farm where the beans were grown. Their extraction process is handled with the utmost care and sustainability. So when Tetsu Kasutani discovers a coffee he believes in, he buys it directly from the farm. Having seen firsthand how they work and live, he values ​​relationships built on trust. After interacting with locals and experiencing their culture first-hand, Tetsu Kasutani was inspired to sell their coffee.

The Philocoffea store is equipped with the best Loring roasters in the world. It is also a roasting station and sacred laboratory for exploring new and unique ways of coffee beans. Tetsu Kasutani creates and manages all roasting configurations himself. When new green coffee beans arrive, Tetsu's expertise iteratively hypothesizes, tests, and develops roasting configurations to create the best possible product.