Ethiopia Peach Pie

INTRODUCING ETHIOPIA PEACH PIE – A CARBONIC FRUIT BOMB FROM GUJI

From the highlands of Guji, Ethiopia, comes a coffee that tastes like a dessert wine in the best way. Grown by smallholder farmers and processed in collaboration with our partners at Tracon Coffee, this carbonic maceration natural takes the classic florality of southern Ethiopia and turns it into a lush, boozy fruit experience. 

The first sip lands like a spoonful of warm peach jam—thick, sweet, and sun-ripe. As the cup opens up, waves of blueberry and raspberry roll in, wrapped in a syrupy, wine-like body. Let it cool and the edges get a little wild in the best way: baking spice, star anise, and a spiced-rum warmth that lingers long after your last sip. It’s big, jammy, and decadent, yet still precise and clean. 

This lot is a high-intervention carbonic maceration natural: whole cherries are sealed in tanks with limited oxygen, allowing a long, controlled fermentation before being dried on raised beds. The process pushes the fruit character into overdrive while preserving the terroir that makes Guji so loved—layered fruit, delicate florals, and a sparkling acidity. 

Ethiopia Peach Pie is for the days you want your coffee loud, juicy, and unforgettable. Brew it as a pour over for clarity and sparkling acidity, or lean into the syrupy body as espresso for a dessert-in-a-cup experience.

Our coffees are never flavored—every note you taste is the natural result of expert cultivation, thoughtful processing, and our precise roasting approach.

Coffee Details and Brew Guides

Origin: Ethiopia
Region: Guji
Producers: Tracon Coffee 
Varieties: Kurume, Dega
Processing: Carbonic Maceration Natural
Elevation: 2125

POUR OVER BREW GUIDE

Brew Device: Origami with cone filter
Coffee: 18g medium-coarse grind
Water: 300g at 205°F

Steps:

1. Rinse the filter with hot water and discard.
2. Add 18g of coffee.
3. 0:00 – Pour 60g to bloom, swirl gently.
4. 0:30 – Pour 80g to reach 140g.
5. 1:10 – Pour 80g to reach 220g.
6. 1:50 – Pour final 80g to reach 300g.

Goal Finish Time: 2:15–2:30 

FELLOW AIDEN GUIDE

Click Here For Fellow Aiden Brew Profile

AUTOMATIC DRIP MACHINE GUIDE

6 cups: 58g ground coffee
10 cups: 95g ground coffee

Use flat-bottom filters for best clarity. Pre-rinse the filter for a clean flavor and highlight the fruit-jam sweetness.

FRENCH PRESS GUIDE

Coffee: 30g medium grind
Water: 500g at 205°F

Steps:

1. Add coffee and water, stir to saturate.
2. Steep for 4 minutes.
3. Stir, skim foam, plunge slowly, and enjoy a heavier, boozy-dessert expression of Ethiopia Peach Compote.