Flavor
Citrus fruits are a recurring theme in Ethiopian coffee profiles. And within the washed Guji’s we often detect these flavors in one form or another: from distant hints of citrus fruit in the aftertaste to very concentrated – almost monolithic – dried bergamot embalming the cupping lab. Good washed Guji’s stand out for their cleanliness and the brightness of their notes. And along with that, the generic profile shows floral vibes, both simple and vague yet sometimes outspokenly jasmine-like. This can pair up with the sweetness of stone fruit, usually recognized as peachy and occasionally associated with black tea. This explains why we often end up on the outermost ring of the flavor wheel with these coffees, as one is very likely to recognize specific flavor characteristics. In turn, this allows the cupper to deconstruct flavor groups, get confused, and end up with a masterpiece of a cupping sheet.
Acidity
Acidity tends to be high to medium in Washed Guji’s. Usually more than a medium acidity at least. It’s bright, just as the profile. And it tends to highlight the flavor notes as well as underlining sweetness.
Mouthfeel
Thin-to-medium mouthfeel. Rather smooth and pleasant, sometimes silky, sometimes with a bit more texture or perceived depth. A generic characterization would render something along the lines of thin, tea-like, and sometimes juicy.