• Ethiopia - Guji Bitoya - Single Origin Coffee — Elusive Coffee, Adelaide specialty roaster
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Elusive Coffee

Ethiopia - Guji Bitoya - Single Origin Coffee

Ethiopia - Guji Bitoya - Single Origin Coffee

Previous offering

This coffee was part of a past lineup and is no longer available. Our current single origins and blends are roasted fresh to order right here in Adelaide and shipped Australia-wide.

Shop our current coffee →
View full details

This lot has sold out. Single-origin lots are seasonal — once a harvest is gone, it’s gone. Try Ethiopia Yirgacheffe Haro, our current Ethiopian lot, or browse our current Adelaide-roasted range.

Ethiopian Guji Bitoya – A Bright and Complex Coffee Experience

Ethiopian Guji Bitoya delivers a stunning coffee experience with its medium-light roast, crafted to highlight the vibrant and unique characteristics of the Guji region. This natural process coffee showcases tasting notes of dried cranberry, orange liqueur, and chocolate sauce, offering a delightful balance of brightness, sweetness, and a velvety body. The clean and lingering finish completes its profile, making it an excellent choice for filter brewing.

Sustainably sourced from smallholder farms in the high-altitude Uraga district (2,000–2,200 MASL) and freshly roasted in Adelaide, South Australia, Ethiopian Guji Bitoya reflects our dedication to ethical sourcing, exceptional quality, and local craftsmanship in every cup.

Coffee details

Tasting notes
CranberryChocholateOrange
Roast
Medium-Light
Process
Natural
Altitude
2000 MASL

Brewing guides

Espresso

This coffee is great for espresso and milk based: Smooth, rich, and bold—perfect for lovers of a traditional espresso shot. Or as Long Blacks: Balanced and flavorful, delivering the ideal blend of intensity and sweetness in every sip

Age Best Used : 14 days after roast

Dose : 18g

Extraction : 36-40g (2:1) in 25-35s

Filter / Pour-over

Filter Coffee Brewing Guide (V60, Chemex, etc.)

Filter coffee offers a clean, smooth, and balanced cup that highlights the subtleties of the beans. Whether you’re using a V60, Chemex, or any other pour-over method, this brewing process allows the coffee’s natural flavors to shine, delivering a lighter yet full-bodied experience.

Brewing Instructions:

  • Coffee Dose: 35g of freshly ground coffee.
  • Water: 300g of water, heated to around 93°C (200°F).

Pouring Method:

  1. First Pour: Start with 60g of water for the bloom. Let it sit for around 30-45 seconds to release the gases.
  2. Second Pour: Add another 60g of water and wait.
  3. Final Pours: Continue with three pours of 60g each, waiting for the water to draw down between pours.

This 5-pour method ensures even extraction, enhancing the clarity and depth of your brew, while allowing the flavors to fully develop for a perfect cup of filter coffee.

French Press

French Press Brewing Guide

Brewing Instructions:

  • Coffee Dose: 30g of freshly ground coffee.
  • Water: 450ml of water, heated to around 93°C (200°F).

Brewing Method:

  1. Grind the Coffee:
    Use a coarse grind similar to sea salt. This allows for a slower extraction, which results in a smoother brew.
  2. Preheat the French Press:
    Pour hot water into the French Press to warm it up, then discard the water.
  3. Add Coffee:
    Place the 30g of ground coffee into the preheated French Press.
  4. Pour the Water:
    Slowly add 450ml of water. Stir gently to ensure the grounds are evenly saturated.
  5. Steep:
    Place the lid on the French Press, but don’t plunge yet. Let the coffee steep for 4 minutes.
  6. Plunge:
    After 4 minutes, press the plunger down slowly and steadily.
  7. Serve:
    Immediately pour the brewed coffee into your cup to prevent over-extraction.
Moka Pot

Moka Pot Brewing Guide

Brewing Instructions:

  • Coffee Dose: 20g of finely ground coffee (slightly coarser than espresso grind).
  • Water: Fill the bottom chamber of the Moka Pot with water, up to the safety valve.

Brewing Method:

  1. Grind the Coffee:
    Use a fine grind, slightly coarser than espresso, for the Moka Pot to avoid over-extraction.
  2. Prepare the Moka Pot:
    Fill the bottom chamber with water, just below the safety valve. Insert the filter basket.
  3. Add Coffee:
    Fill the filter basket with 20g of ground coffee. Level the surface but do not tamp the coffee down.
  4. Assemble the Moka Pot:
    Screw the top and bottom chambers together tightly.
  5. Heat:
    Place the Moka Pot on medium heat. As the water heats up, it will create pressure, pushing the water through the coffee grounds into the top chamber.
  6. Watch for the Brew:
    When you hear a hissing sound and see coffee filling the top chamber, the brewing process is almost complete.
  7. Remove from Heat:
    Once you hear a bubbling sound, remove the Moka Pot from the heat to avoid burning the coffee.
  8. Serve:
    Pour the brewed coffee into your cup and enjoy.