Sagebrush Coffee

Ethiopia Hangadhi Dry Process Gold Label

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Tasting Notes


I'm back to writing a description of an Ethiopian coffee.  I literally just told my wife that if there is a finite number of coffee descriptions that one person can write in their lifetime, I am getting pretty close to that number. 

In our old Ethiopian Dry Process Gold Label I said, "If you have been part of the Sagebrush family for a while, then you know that it is a requirement to have at least one natural-processed Ethiopian coffee on the site at all times. I have been lucky to find numerous Ethiopian "Gold Label" quality coffees, and this newest bean is no exception. It may be my favorite Ethiopian coffee we have offered in a long time."  I don't assume that you guys are naive enough to not notice if I put the exact same quote in a description, so I'm just quoting it this time.  These words still apply. 

With Dry Process Ethiopian coffees, there is this holy grail of blueberry notes.  When you find one that loads the front of your palette with blueberries, you cheer and cannot stop drinking it.  This coffee has the strongest blueberry notes that I've sold in an Ethiopian coffee.  It is perfect!  Finish it off with a smooth almond / amaretto note in the back of the palette and you have one heck of a cup of coffee.  This is a complex and delicious coffee.  You won't regret trying it.


Coffee Production / Farm: 


Guji is a sub-city of Sidamo in the Southern Nations, Nationalities, and Peoples' Region (SNNPR) of Ethiopia. The Sidamo Guji coffee region is located where the Rift Valley meets the Bale Mountains and is home to thousands of small farms ranging in size from 1 to 20 hectares. 


Highlights:

Roast Level: City+(Medium)
Processing:
Natural (Dry Process)
Region: Shakiso, Guji Zone
Flavor Notes: Tropical Fruit, Cocoa, Berries
Certification: Direct Trade
Farm: Hangadhi
Altitude: 1500-2000
Grade: Grade 1
Varietal: Heirloom

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Coffee Grinds Explained

We currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse, recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt, recommended for Metal Kone filters, Flat bottom brewers including Kalitta, Cloth filters

Fine:  Slightly finer than table salt, recommended for V60 pour overs, Cone filter coffee pots, Moka Pot, Aeropress.

Extra Fine: Like powdered sugar, recommended for Espresso.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.