{"product_id":"miessa-robe-ethiopia-natural","title":"Natural Guji Landrace by Mi'eessa Robe, Ethiopia","description":"\u003ch2\u003e\u003cspan\u003eA coffee we keep coming back to\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis is the third year we have shared coffee from Mi’eessa Robe, and it remains one of our favourite expressions of Guji.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMi’eessa farms eight hectares in Sukke Qutto, Shaakiso, high in the mountains of southern Ethiopia. His land begins at an already remarkable 2,000 metres and reaches 2,350 metres above sea level.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHe inherited the farm from his parents and has grown coffee here throughout his life. At this elevation, cool temperatures allow the cherries to mature slowly, building sweetness and aromatic complexity. The farm is planted with local Guji landraces—part of the extraordinary genetic diversity that makes Ethiopian coffee so distinctive.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy this coffee is significant\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eOur relationship with Mi’eessa is closely connected to Ture Waji, founder of Sookoo Coffee, with whom we have worked for the past three seasons.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTure founded Sookoo in late 2018 to produce exceptional coffees from the communities of Guji. One of the things we value most about his work is the ability to preserve individual farmer lots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCoffee in Ethiopia is often collected from many small farms and combined at a central processing station. When a farmer delivers enough exceptional cherry, Ture and his team can keep that coffee separate throughout processing and drying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMi’eessa is one of those farmers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis eight-hectare farm produces enough cherry for Sookoo to maintain the lot independently, giving us something relatively unusual in Ethiopia: a coffee with a clear connection all the way back to the individual farmer who grew it.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe cup experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis is everything we love about naturally processed coffee from Guji.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe cup opens with wonderful florals and crisp grape, followed by juicy peach and ripe berries. Sweet citrus brings freshness and definition, while the natural process gives the coffee a rich, velvety body.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThere is plenty of fruit and sweetness, but the coffee remains beautifully lifted and composed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFloral · Crisp Grape · Juicy Peach · Ripe Berries · Sweet Citrus\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProducer and place\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eMi’eessa’s farm lies in Sukke Qutto Kebele, within Shaakiso Woreda in Ethiopia’s Guji Zone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts exceptional elevation—rising from 2,000 to 2,350 metres—creates cool growing conditions and a long, gradual maturation period. Combined with the farm’s local landraces, this produces the floral character, vivid fruit and elegant structure for which Guji coffees are celebrated.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProcessing and its effect on the cup\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eMi’eessa’s cherries are delivered to Ture Waji and the Sookoo Coffee team, where they are kept separate and dried as an individual farmer lot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee is processed as a traditional natural, with the cherries dried intact.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor us, that simplicity is part of what makes this coffee so compelling. There is no elaborate fermentation designed to create flavour. The process simply gives the ripe fruit, extraordinary elevation and local varieties room to speak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is generous in sweetness and texture, with ripe berry character and a velvety body, while the elevation preserves the florals, crisp grape and citrus clarity.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eDouble Bloom recipe\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCoffee:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 15 g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 250 g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTemperature:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 94°C\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrind:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Medium-fine\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTarget brew time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 2:45–3:10\u003c\/span\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eRinse the filter and add the ground coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAt \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e0:00\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, pour \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e50 g\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e of water and gently swirl to saturate all the grounds.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAt \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e0:40\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, pour a second \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e50 g bloom\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, bringing the total to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e100 g\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAt \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1:15\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, pour slowly and evenly to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e250 g\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eGive the brewer one gentle final swirl and allow it to draw down.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003e\u003cspan\u003eWhy this recipe suits the coffee\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis dense, high-elevation coffee benefits from a relatively high brewing temperature and a medium-fine grind, helping extract its sweetness and aromatic complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe two-stage bloom promotes even saturation and manages the gas held by the natural-processed beans. This brings greater definition to the florals, grape and sweet citrus while keeping the peach and berry character juicy rather than heavy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAim for the shorter end of the brew-time range for a brighter, more floral cup. Extend the drawdown slightly if you prefer greater sweetness and a rounder, more velvety texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eOur recommendation\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eA beautiful coffee from an extraordinary place—and a relationship we are proud to continue for a third year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBrew it as a filter coffee to experience its full aromatic range: lifted florals, crisp grape, juicy stone fruit and the deep sweetness of ripe berries.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eCoffee details\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Mi’eessa Robe\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMilling and processing:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Ture Waji \/ Sookoo Coffee\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eLocation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Sukke Qutto Kebele, Shaakiso Woreda, Guji Zone, Ethiopia\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eElevation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 2,000–2,350 m.a.s.l.\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eVariety:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Guji local landraces\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProcess:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Natural\u003c\/span\u003e\u003c\/p\u003e","brand":"Standout Coffee","offers":[{"title":"50gr Sample Bag","offer_id":58667295703375,"sku":"S26.09.04.1","price":69.0,"currency_code":"SEK","in_stock":true},{"title":"250gr Coffee Jar","offer_id":58667295736143,"sku":"S26.09.04.2","price":249.0,"currency_code":"SEK","in_stock":true},{"title":"1kg Coffee Bag","offer_id":58667295768911,"sku":"S26.09.04.3","price":919.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0463\/4361\/8719\/files\/Mi_eessa_Robe_Ethiopia.pdf_c36d07ff-3dc7-4216-953d-9e9904aceba0.jpg?v=1788513828","url":"https:\/\/www.standoutcoffee.com\/products\/miessa-robe-ethiopia-natural","provider":"Standout Coffee","version":"1.0","type":"link"}