Ethiopian Guji
Ethiopia’s Guji zone is a distant and heavily forested swath of land stretching southeast through the lower corner of the massive Oromia region. Coffee farms in many parts of Guji begin at 2000 meters in elevation and tend to climb from there. The natural fermentation process creates bright and exciting fruit tones.
REGION : Buku Sayasa community, Hambela District, Guji Zone, Oromia Region, Ethiopia
FARMER : Smallholder farmers organized around EDN Ethiopian Coffee
VARIETY : Local arabica landraces and heirloom cultivars
PROCESS : Full natural - 24 hour fermentation, sun-dried 3-4 weeks
SOIL : Vertisol
ALTITUDE : 1900-2300 masl
ROAST LEVEL : 1/5
AROMA : Sweet, Fruity
FLAVOR : Grape, Strawberry, Chocolate
ACIDITY : Bright
BODY : Full
WHY WE LIKE IT : Delicious lingering flavors
RECOMMENDED FOR : Someone looking for an exciting light-roasted and natural process coffee
EDN processes coffee both as sundried natural and anaerobically-fermented naturals. Naturals such as this one are received at the processing station in the form of fresh-picked cherry. Cherry is then sorted for defects and uniform ripeness and color, and then placed to ferment in cold water for 24 hours. After fermentation, coffee cherry are immediately moved to raised screen beds to dry in the sun. Drying takes 3-4 weeks depending on the local climate. After the coffee is fully dried it is transported to a local warehouse where it is rigorously assessed for quality and conditioned until it can be transported to Addis Ababa for final milling and export.
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