Guji Tero #9515

Name: Guji Tero 9515 - High quality Specialty Coffee XLIII Coffee
Rating: 5 (1250 reviews)

0 VND

Trạm rửa Shakiso Washing Station
OriginOdo Shakiso
Region Guji Zone
Farm Tero
Variety Heirloom
Crop Year 12/2022
Altitude 1800 - 2200 masl
Process Natural - Swiss Water Decaf
Flavor Profile Citrus, Herbal, Winey
Sourcing Indirect Trade
Paid for Exporter 9.75 USD/pound

SHAKISO TERO OUTGROWERS

Shakisho washing station at Tero Farm, in partnership with Dimtu Coffee, operates a unique smallholder program focused on quality and farmer support. Unlike typical stations, Shakiso Tero Outgrowers requires registration, farm mapping, and training in agronomy and processing for all smallholders. This integrated approach exemplifies their commitment to quality, sustainability, and the upliftment of the farming community.

» See more about Shakiso Tero Outgrowers

Grown on the Tero Farm, renowned for its commitment to sustainable coffee production, Guji Tero #9515 is a decaffeinated coffee processed by the Swiss Water method, preserving the coffee bean’s origin taste.

» Information about Guji Tero #9515 Specialty Coffee

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Roasting profile

Roast Machine Giesen W6A
Roast Profile Extremely Light

The optimum water quality for brewing coffee

Calcium Hardness 10 ppm CaCO3
Magnesium Hardness 58 ppm CaCO3
Total Alkalinity 10 ppm CaCO3
Sodium 10 ppm CaCO3

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Recent tasting notes from our community.

Latest sensory feedback from our guests.

boston.coffee.reviewer

El Suspiro Orange Bourbon was juicy and sweet but somewhat delicate initially. Very tea like. Touch of sweetness. Honey spiked green tea perhaps. As the coffee opened up, the nose became significantly sweeter and juicier. There was a punchy floral quality and a crisp, bright acidity. White florals specifically came to mind. Somewhat perfume like in nature. Tropical fruits were also detectable. Mango possibly. The sweetness and fruit presence intensified as the coffee approached room temperature. Like the aroma, the flavor profile was really juicy and nuanced at first. Delicate and tea like up front. Touch of juicy fruitiness. Citrus and stone fruits were apparent. Orange and peach notes were most prominent. As the coffee cooled, the juicy fruity notes and the sweetness intensified. White florals also came through strong. Jasmine perhaps. Nice bright, lemony acidity in the center. More green tea and crisp, drying tannins on the back end and the finish. Overall, outstanding sweetness in the aroma and impressive sweetness in the flavor. Fantastic acidity in both the aroma and the flavor. The mouthfeel was amazingly soft, creamy, juicy and medium-light bodied. This coffee transformed from a straightforward and rather forgettable cup at the one month mark to something that was pretty exceptional after an additional month of rest. If you have a bag of this, be sure to give the beans enough time to experience them at their peak.

reviews_coffee

Finca Soledad tyOxidator washed Ecuador from XLIII Coffee out of Da Nang, this one offered plenty of qualities that have come from previous iterations of this coffee with plenty of florality and red fruit Kenyan qualities. This one stood out for its wild yellow plum characteristics with an abundance of the expected cotton candy sweetness. Clean and intense with a bit of depth as well.

boston.coffee.reviewer

El Limoncillo Yellow Pacamara was quite unusual. Sweet, rich, earthy and herbal notes dominated initially. As the cup cooled, some dank, juicy, exotic tropical fruit notes appeared. Kiwi or starfruit perhaps. Overripe mango was noticeable too. Rainbow Skittles also came to mind. The herbal notes reappeared as the coffee cooled and competed with the tropical fruits for dominance. Some roastiness was also detectable. The flavor profile was also dense, earthy and quite savory but lacked the sweetness of the aroma. There was a crisp, lemony brightness up front before the big, savory, woody notes appeared. Some exotic tropical fruits were noticeable as the coffee moved along the palate, but they were overshadowed by the earthiness. Starfruit perhaps. Bit of dank, overripe mango too. There was more crisp, zippy, lemony acidity in the center. A hint of roast was noticeable on the back end. The finish was earthy and dense with a lingering herbality. All in all, medium-high sweetness in the aroma and medium-low sweetness in the flavor. Medium high acidity in the aroma and exceptionally high acidity in the flavor. The mouthfeel was medium-full bodied but oddly chalky and drying. Pacamaras are possibly my least favorite varietal of coffee, and this offering was a reminder as to why

reviews_coffee

The Ratnagiri SLN9 anaerobic natural India is our first Indian coffee review and offers one of the more unique experiences we've had with a wildly floral experience. Easily the most intense floral forward coffee we've reviewed this year as it gives us a combination of intense rosewater and wine-like characteristics in a very long lasting sense.

reviews_coffee

Palestina Gesha washed Peru is one also offers a slightly inconsistent experience throughout as, at times, there's a hyper-sweet sugary quality often associated with Peruvian geshas reminiscent of pink taffy/bubblegum. Additionally there is a touch of fermentiness and papery quality hindering the overall clarity. Otherwise the coffee offers plenty of bright tropical qualities as well.

boston.coffee.reviewer

Sukkot Racemosa's coffee beans were incredibly small in size and their aroma was absolutely wild. Potpourri notes dominated. Loads of fragrant clove, florals and candied citrus. Big allspice and cinnamon presence too. The aroma of the ground beans was similar but slightly more subdued. They emitted more of a rich dark chocolate quality. Chocolate covered orange perhaps. Some winter spice notes were apparent as well. The aroma of the brewed coffee was also super unique and very different from that of the whole beans and the ground coffee. Red fruits dominated. Loads of pomegranate and strawberry. Candied strawberry perhaps. Somewhat tart and tangy. Moderately process forward. Winter spice notes were also detectable. Bit of dark chocolate too. As the coffee cooled, a super sweet, red fruit quality appeared. Cherry Hi-C perhaps. Later, some tea-like herbal and floral notes emerged. The flavor profile was absolutely wild and completely unlike the aroma. There was an intensely crisp and bright acidity up front. The acidity came forth as the coffee moved along the palate. A big, tannic, oaky, red wine note was quite prominent from start to finish. Hint of cranberry too. Winter spice notes came through strong in the center. Clove and allspice again. Some of the herbal and floral tea-like notes that were present in the aroma were also detectable here. Bit of earthy pipe tobacco on the back end and the finish. Big, dry, woody, black tea-like tannins lingered after the swallow. All in all, high sweetness in the aroma and medium sweetness in the flavor. High acidity in the aroma and exceptional acidity in the flavor. Excellent creamy, juicy, medium bodied mouthfeel. This was unquestionably the most dynamic, unique and complex coffee I have ever tried.

boston.coffee.reviewer

Sudan Rume's aroma was classic. Sweet, fragrant eucalyptus notes dominated. Cooling menthol also came to mind. There was a nice semisweet chocolate presence as well. The nose was reminiscent of mint chocolate chip ice cream. As the coffee sat, there was a hint of juicy, tropical fruitiness too. Ripe mango perhaps. The mango and the overall brightness intensified as the coffee cooled. The flavor profile was very similar to the nose and equally impressive. Eucalyptus notes dominated up front. The eucalyptus turned more minty or menthol like as the coffee moved along the palate. Milk chocolate was noticeable too. Like the nose, mint chocolate chip ice cream came to mind. Nice crisp, lemon-lime acidity in the center. There was a pleasant juicy, tropical fruitiness here as well. Ripe mango specifically. More mint, menthol and lingering fruitiness on the back end and in the clean, cooling finish. Some milk chocolate-like sweetness lingered after the swallow. Overall, exceptional sweetness in both the aroma and the flavor. Outstanding acidity in both aroma flavor too. Fantastic soft, juicy, medium bodied mouthfeel. Sudan Rume is my favorite niche coffee varietal, and this example was spectacular. Hats off to all involved in the production of this.

reviews_coffee

Muburi AB #0425 washed Kenya is also offers a slightly inconsistent experience throughout beginning with plenty of expected Kenyan berry qualities complimented by a very well-defined stone fruit peachy quality. Slightly papery and tomato like at times as well with a prominent tropicality adding some additional depth to an otherwise very Kenyan experience.

boston.coffee.reviewer

Ayele Tulu #0347 was really papery and flat initially. Wet cardboard notes dominated. There was a subtle woody quality as well. As the coffee sat, a hint of Ethiopian fruity funkiness appeared, but it was definitely overshadowed by the papery notes. Later, the papery notes mellowed and a subtle peachy quality emerged. There was a touch of sweetness too. As the coffee approached room temperature, the the wet paper notes continued to mellow and the fruity and funky notes intensified. The flavor profile was similar to the nose and evolved in a nearly identical manner. Stale, wet cardboard notes dominated here initially as well. There was a big, dry woodiness from start to finish. Some bright, lemony acidity appeared in the center. Hint of delicate fruitiness. More wet paper, lingering drying tannins and woodiness on the back end and the finish. As the coffee cooled, the wet paper notes mellowed significantly and delicate stone fruit notes appeared. Peach and nectarine came to mind. The tart lemony notes intensified as well. All in all, medium to medium-high sweetness in the aroma and medium sweetness in the flavor. Medium to medium-high acidity in the aroma and exceptional acidity in the flavor. The mouthfeel was one of the more impressive aspect of the coffee. It was medium bodied. Soft, creamy and juicy on the palate. This coffee went from being practically undrinkable a month off roast and while hot to moderately enjoyable after another month of rest and after the cup cooled down significantly. The key to getting the most out of this coffee is patience - both with the whole beans and while enjoying your cup.