Fellow's Take on Anasora Guji by Medici | Brew Recipe

Medici's founders Michael and Alison started their Austin coffee story 25 years ago at a campus espresso bar, married in 2002, and opened their first Medici cafe on West Lynn in 2006. Named after the Florentine patrons of arts and conversation, they see coffee as a vehicle for human connection and craft - every cup labored over with intention. This lot comes from the Anasora district of Guji, Ethiopia, where semi-forest growing conditions place coffee trees beneath indigenous shade alongside spices, tuber crops, and false banana. Red cherries are selectively handpicked, sorted by hand, and floated to separate lower-quality beans before a 10-hour aerobic fermentation at 24°C. They're then moved to raised beds for 3-4 weeks of slow natural drying, with producers rotating the cherries throughout to prevent spoilage. Once moisture hits 11%, the coffee is hulled and graded in the capital of Ethiopia, Addis Ababa.

Guji's distinct terroir and the farmers' careful attention produce a punchy, expressive cup - expect raspberry, stone fruit, and golden raisin flavors lifted by a bright champagne-like acidity. Roasted by Medici Coffee in Austin, TX.

🌎 Origin: Guji, Ethiopia

🔬 Variety: Heirloom

⚗️ Process: Natural

🔥 Roast: Medium

Note: We recommend letting this coffee rest 7 - 10 days ahead of brewing drip and 10 - 14 days ahead of pulling espresso for optimal extraction!

Espresso - Series 1 Settings

To access or edit this Brew Profile, click this espresso profile link.

How to Access:

1. Turn on your Series 1 espresso machine

2. Click the profile link above on the mobile device connected to your Series 1

3. Click “Add Profile”

4. Confirm which machine you’d like to add the profile to

5. Click “save”

6. On the machine itself, scroll to the profiles menu and click the profile, then click “make active”

7. Load the appropriate dosage amount according to the profile and pull your shot!

Grind Guidance

Start in the middle of your espresso range on your grinder, and Series 1 will tell you to go finer or coarser after your shot pulls. It is expected that you might need to adjust based on your specific variables (i.e. location, climate, water mineral content, etc.). Small adjustments go a long way!

Tips

• Adjust grind size if your shot pulls too fast (grind finer) or too slow (grind coarser)

• Clean your Series 1 regularly for optimal performance

Pour Over

Stagg X / flat bottom drippers

Ingredients:

• Coffee: 20g

• Water: 350g at 205°F

Grind Settings:

• Ode + SSP Burrs: 6.1

• Ode Gen 2 Burrs: 5.1

• Ode Gen 1 Burrs: 4 - 4.1

• Opus: 5.1 - 6 (inner ring at 0)

Steps:

1. Grind coffee at a medium-coarse setting

2. Rinse filter with 205°F water

3. Bloom: Pour to 50g water, wait 30 seconds

4. Continuous pour stages:

• Pour to 150g; when water is approximately 0.5 in above the bed of grounds, agitate with 5 gentle swirls, then pour to 250g; once water drains halfway, pour to 350g

5. Target brew time: 3:00 - 4:00 minutes

Aiden Brewer Settings

To access or edit the brew profile on Aiden, use this Brew Profile Link.

Single Serve

Grind Settings:

• Ode + SSP Burrs: 5 - 7

• Ode Gen 2 Burrs: 4 - 6

• Opus: 5 - 7 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew

Grind Settings:

• Ode + SSP: 7 - 9.2

• Ode Gen 2: 6 - 8.2

• Opus: 7 - 10(Use finer settings for 450-750ml, coarser for larger volumes)