KaffeBox Juni 18 Box – Jacobsen og Svart- Ethiopia Guji Gigessa

Part 1 for KaffeBox June 18 Box, in this post I’ll only write about the Ethiopian coffee Guji Gigessa from the coffee roastery Jacobsen og SvartIn yesterday’s post, you’ve been able to read about the coffee and also what I expect from the coffee. In this part, I’ll share my recipe for an awesome pour-over and Espro travel press as usual.

At my cupping of Jacobsen og Svart – Ethiopia Guji Gigessa, I found some of the tones to have similarities to what the description of the bag (Blueberry, strawberry, sweet cherry) and my expectation. I would also like to know how good this coffee would be with “fika”. I tried it with a dark chocolate with sea salt. I understand that this can be a weird thing to try out, as almost all coffees are well matched with chocolate. But there are those who really don’t, and that may mean they are only preferred enjoyed on their own. For example: Do you like green tea with chocolate? I certainly do not. This was a good combination!


When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top, as shown in the picture below.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes:
Rich sweetness from berries (mostly cherries and strawberries).

Information and recipe for the coffee:

Origin: Ethiopia
Variety:  Heirloom
Farm: Faysel Abdosh
Region: Shakiso, Guji
Process: Natural
Altitude: 1900 meters above sea level.

Pour Over:

17g coffee (grind setting 20A at Baratza Sette 270, medium)
225g of filtered water
40g bloom 40 seconds
93 degrees Celsius

1) 40g bloom for 40 seconds, stir with a bamboo stirrer to get all coffee moistened.
2) 225g water in a circular flow (this includes 40g water blooming). This including 40 second blooming, your timing should be in 2 minute and 15 seconds.

Espro Travel Press:

19g coffee (grind setting 26B at Baratza Sette 270)
284g of filtered water
94 degrees Celsius

1) After pouring both the coffee and the water, stir the coffee 10 times. I suggest you use a bamboo stirrer. Avoid sharp objects.
2) Screw the press and let steep for 4 minutes
3) Press slowly, if the press gets stuck, just lift the press and try again. It is normal.
4) Serve or seal the lid.


Review: In Wednesdays post, I wrote that my expectation was the following:

“The description tells me it’s a coffee that I will never get tired of, a high-level coffee in every cup and has a taste that many relate to coffee. Guji is an area a lot of coffee comes from, it is sweet fruity and has a nice taste.”

I was amazed at how even all coffee beans were roasted, which is harder with a natural processed coffee. This is just a great statement for Jacobsen og Svart that they have a really talented roaster!

The coffee has a nice sweetness that’s just the correct amount of sweetness, the coffee is nothing you’ll get tired of just as I wrote in my expectations about the coffee. It tastes coffee and it has a much higher class than the coffee sold in the grocery store, so how can it actually go wrong!


If you have an Espro and a Pour-Over … What should you choose to brew with? Do you want a more balanced cup, go with the Espro, you also get a great result every time as it’s impossible to make mistakes. Do you want your cup to be more aromatic, brew with a Hario V60 etc. It becomes more spicy, aromatic and nicer on its own. In this case, I would choose from situation to situation. In the morning I prefer an Espro brew for breakfast, along with a Hario-brew in the afternoon without anything to it. The coffee is great and I would without a doubt recommend it to anyone!


The chocolate I ate was dark chocolate with sea salt.

Rating: 6.5/10

The rating is only based on taste and quality and is not based on price.

If you want to buy your very own KaffeBox and go through my recipes and reflections, be sure to order it so you can be ready for next month’s KaffeBox. Click here to order from their website. Use “kaffenytt” as voucher code, you’ll get 20% off your first purchase and I won’t get anything, this is only something I requested so I can give something to you readers!

Do you want to read all of the reviews on KaffeBox monthly boxes? Click here!



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