How much caffeine is in Ethiopia Guji Anaerobic Natural Coffee?

Each 8 oz cup (240ml) serving contains approximately 94 mg of caffeine. For comparison, a standard 8 oz cup of brewed drip coffee contains around 95 mg. Actual content varies with dose, water temperature, and contact time.

What temperature should I use for Ethiopia Guji Anaerobic Natural Coffee?

Target 92°C (198°F). Below this range the cup tends toward sourness and thinness from under-extraction; above it, bitterness rises faster than sweetness.

How long should Ethiopia Guji Anaerobic Natural Coffee be extracted?

Extract for 3:00-4:15 using V60 Pour-Over, at a ratio of 60g coffee per Liter, prepared at Medium-fine. Time and ratio move together: a heavier dose generally wants a shorter contact time.

Why does my Ethiopia Guji Anaerobic Natural Coffee taste bitter?

Bitterness almost always indicates over-extraction. Shorten the contact time, lower the water temperature slightly, or grind coarser. Change one variable at a time so you can tell which one was responsible.

Who should avoid Ethiopia Guji Anaerobic Natural Coffee?

People sensitive to caffeine, sleep disruption, anxiety, or reflux may prefer a smaller serving or earlier timing. Use individualized guidance for pregnancy, medication interactions, allergies, reflux, or other health concerns. Do not use a beverage as a replacement for prescribed care; preparation strength can change exposure. This is general educational information, not medical advice — consult a qualified healthcare professional about your own circumstances.

Reviewed Aug 2026

Specialty Coffee · Guji, Ethiopia

Ethiopia Guji Anaerobic Natural Coffee

Name: How to Brew Ethiopia Guji Anaerobic Natural Coffee
Prep time: 3 min
Cook time: 4 min
Total time: 4 min
Yield: 8 oz cup (240ml)
Cuisine: Guji, Ethiopia
Ingredients: 14.4 g whole coffee beans, freshly roasted; 240 g filtered water at 92°C

Jammy fruit, rose perfume, and a sparkling anaerobic finish.

Ethiopia Guji Anaerobic Natural Coffee is a specialty coffee from Guji, Ethiopia. This editorial profile focuses on anaerobic natural fermentation and Guji highland terroir, with practical preparation guidance and cautious sensory context f…

Sensory profile

Comparative scale

sweetnessVery high

acidityVery high

bitternessLow

bodyHigh

aromaVery high

You should taste

How it unfolds

Aroma → Palate → Finish

AromaBefore and as you sip

Rose

pronounced aroma

PalateWhile it is in the mouth

pronounced sweetness

FinishAfter you swallow

Cocoa

clear body

Where it sits

Stronger than 298 of the 345 other drinks in the catalogue, and weaker than 38.

That is 94 mg in a 8 oz cup (240ml) serving — a concentration of 39.2 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.

CupCura editorial estimate. No public food database has measured this preparation, so this figure is our own and is not independently sourced.

What people say

Reviews and photographs from people who have actually drunk this. Everything here has been read by a moderator before publication.

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Gear for this drink

Fellow Ode Brew Grinder Gen 2

Direct-drive motor with 64mm stainless steel flat burrs engineered specifically for pour-over, drip, and cold brew clarity.

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Ethiopia Guji Anaerobic Natural Coffee

Sensory profile

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How it unfolds

Where it sits

What people say

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