Bright Cassis – a lively omniroast with a hint of cassis

Bright Cassis – a lively omniroast with a hint of cassis

A different view of Guji

As the sun rises over the heights of Ethiopia, the Tero Farm in Guji awakens in an intense display of colors. Where "Wild Peach" captures the warmth and sweetness of the landscape, "Bright Cassis" brings the radiant, fruity vibrancy of this region to your cup—freshly roasted by the Coffee Coaching Club.

Origin with character

At an altitude of 1,800 to 2,200 meters, Tero Farm's heirloom varieties thrive on nutrient-rich volcanic soil. This terroir gives the coffee its distinctive freshness and aromatic depth—a contrast to the velvety smoothness of Wild Peach.

Light roasted, bright in expression

"Bright Cassis" is deliberately roasted as a light omni-roast to emphasize its lively acidity and crisp fruitiness. In the cup, it displays a precise interplay of cassis notes, floral elegance, and an invigorating freshness , almost reminiscent of a light summer wine.

While Wild Peach is reminiscent of sun-ripened stone fruits, Bright Cassis is energetic, clear, and crisp – a coffee that awakens and inspires.

Special properties of Bright Cassis

• Lively aromas: cassis, berries and delicate floral nuances – fresh, clear and radiant.

• Versatility: As an omniroast, suitable for espresso, filter and pour-over – different facets unfold depending on the preparation.

• Bright, precise profile: emphasizing fruity clarity and lively acidity, perfect for those who love complexity.

A moment full of energy

"Bright Cassis" is a coffee that not only uplifts the senses but also the mood. Every sip combines the mountain air of Guji with the care of the roasting – fresh, vibrant, and inspiring.

"Bright Cassis" – the invigorating counterpart to Wild Peach: clearer, fruitier, and brighter in expression. An omniroast for coffee lovers seeking radiance and finesse.

Suitable for:

There are many ways to prepare coffee, depending on the culture, the appliance, and the desired taste. Here's an overview of common preparation methods:

Classic methods:

• Filter coffee (hand filter, Chemex, electric filter)
• French Press (press pot)
• Espresso machine (portafilter)
• Moka pot (Bialetti, stove pot)
• Turkish coffee (Ibrik/Cezve)
• Percolator

Modern brewing methods & special equipment:

• AeroPress
• Cold Brew (cold extracted, long brewing time)
• siphon/vacuum jug
• Clever Dripper
• Kalita Wave
• Hario V60

Fast & practical:

• Fully automatic

Regional variants:

• Café de olla (Mexico, with cinnamon and sugar)
• Café Cubano (strong espresso with sugar, Cuba)
• Greek coffee (similar to Turkish coffee)
• Vietnamese coffee (with sweetened condensed milk)