Ethiopia
South Guji zone
Anasora district/village, Kebene Besha washing station
Kebene Besha washing station
Natural
Heirloom
2200-2300 MASL
Tasting notes: Stonefruit, golden raisin, champagne acidity
This natural coffee from the Anasora district in Guji is a semi-forest coffee, which has been grown underneath indigenous shade trees intercropped with spices, tuber crops and false banana.
Red cherries are selectively handpicked and delivered to the coffee processing stations where they are sorted for quality by hand under shade. The cherries are then placed in a tank with water to separate the lower quality beans. They are then left at room temperature of 24 degrees celsius for 10 hours for aerobic fermentation in a warehouse. Next, cherries are placed on African raised beds to dry for 3-4 weeks. Throughout this time the coffee will ferment by itself and producers rotate the cherries regularly to prevent spoilage. Once the cherries are at a moisture level of 11% they are sent to be hulled and then to be graded in Addis Ababa.
The Guji region’s unique terroir along with the farmers’ passion and acute attention to detail result in a punchy cup presenting raspberry, stone fruit and golden raisin flavors with a bright champagne acidity.
Ethiopia
South Guji zone
Anasora district/village, Kebene Besha washing station
Kebene Besha washing station
Natural
Heirloom
2200-2300 MASL
Tasting notes: Stonefruit, golden raisin, champagne acidity
This natural coffee from the Anasora district in Guji is a semi-forest coffee, which has been grown underneath indigenous shade trees intercropped with spices, tuber crops and false banana.
Red cherries are selectively handpicked and delivered to the coffee processing stations where they are sorted for quality by hand under shade. The cherries are then placed in a tank with water to separate the lower quality beans. They are then left at room temperature of 24 degrees celsius for 10 hours for aerobic fermentation in a warehouse. Next, cherries are placed on African raised beds to dry for 3-4 weeks. Throughout this time the coffee will ferment by itself and producers rotate the cherries regularly to prevent spoilage. Once the cherries are at a moisture level of 11% they are sent to be hulled and then to be graded in Addis Ababa.
The Guji region’s unique terroir along with the farmers’ passion and acute attention to detail result in a punchy cup presenting raspberry, stone fruit and golden raisin flavors with a bright champagne acidity.
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