Espresso Roast – Ethiopia Dogo


  • WEIGHT: 1 Kg
  • PROCESS: Natural
  • VARIETIES: Mixed Heirloom
  • ALTITUDE: 2000 masl
  • FARM: Dogo Kebele, Western Guji
  • FLAVORS: Strawberry and Apricot


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Guji Dogo is named after the area where it is produced: Dogo is a kebele (neighbourhood) located in the west of Guji in southern Ethiopia. Situated at 2000-2200masl, the area has good drainage and benefits from a fertile red clay soil. It is planted with young trees which produce a coffee that is gaining a reputation for its intense fruitiness and complexity. Thousands of small-holder farmers bring a couple of sacks of red cherries apiece to the central buying stations, where natural and washed coffees are processed for export through Oboleyan Coffee Export plc. The naturals are dried on raised beds exposed to the sun for 10-12 days, depending on the weather conditions; the washed are dried for 36-72 hours. The resulting coffees have a bright, super-clean character, with soft apple acidity and medium round flavours of peach and apricot which linger on the palate.

Brewing Recommendation:

Ratio: 1:2 ( 18.5g in to 37g out)

Time: Depending on the equipment you brew with, and also the roasting date.

Our shot time can varies from 35 to 25 seconds, 35 if brewed within 10 days from the roast, 25 after 20 days from the roasting date.

We recommend brewing this coffee at least after 10 days from the roast.


Grind Setting : 140µm

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