Tasting with Gaute

There are two varieties from Guji in Ethiopia featured in this month’s subscription — one is naturally processed and one is washed. The washed lot by smallholders in Benti Neka is what you see Gaute from The Fermentation Lab sipping to much delight, given how the coffee hits the floral notes you’d expect from an Ethiopian variety but also displays a compelling citric, spicy quality. It could be the Copenhagen weather, but Gaute says, “it tastes like leaves falling down.”