I love the flavor of this Ethiopian Guji. It is my favorite so far but I'm trying to work my way through the other coffees to confirm this. I make it in a "cupping" style letting it steep for 3-4 min. before straining through a porous metal filter (I want the foam to come through). Sometimes I'll add heavy cream and or butter. I'm drinking a cup of this latter mixture while I'm writing this. as a matter of fact.
