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Ethiopian GujiEthiopias 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

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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 Ethiopian Coffee is an independent processor and exporter of coffee with processing sites in Guji, Gedeb, and Sidama. The coffee was processed at EDN’s local site in Chelchele community, part of the Gedeb district in southern Yirgacheffe, just across the border from Buku Sayasa. The Chelchele site services the coffee produced by a few hundred outgrowers, each with an average of 1-2 hectares of diversified farmland. While not certified organic, farming methods among smallholders here have traditionally favored organic and regenerative practices, and all produce subsistence crops for the families who live on site.

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.

Ethiopian Guji

Name: Ethiopian Guji
Brand: okunadegoodman.com
SKU: 61452299373
Price: 23.00 USD
Availability: InStock
Rating: 4.3096 (1925 reviews)