Description
Guji is a beautifully forested area in southern Ethiopia. Before the early 2000’s, this region was considered part of Sidama, but has since become its own region. The people of Guji grow coffee gardens at very high altitudes in the rich red soil of the highlands, setting this coffee’s profile apart from neighboring regions. These smallholders deliver their coffee to washing stations to be sorted and processed together, developing flavors of fruits, deep chocolate, and light florals.
The Bishan Wate Washing Station is located in Guji near the Wate River. Around 50 farmers contribute cherry. Coffee cherries are picked when well-ripe and sent straight to be processed. First, the cherries are floated in cool, clean water to sort out any flaws. Next, they are washed, depulped, and then undergo a 48-hour fermentation. Finally, they are moved to dry on raised beds that are positioned for maximum wind exposure and minimal direct sunlight. The coffee dries for 21 days or until the moisture content reaches 12%.
Tasting Notes: One sniff of this coffee and you know you have something special. Jasmine floral and sweet aromatics, something you will only get out of Ethiopian coffee or Ethiopian strains. Best on the light to medium roasts but a wonderful cup at almost any roast level. Light to medium you get those wonderful aromatics that come through in the taste, peachy acidity, with hints of soft fruit balancing with rich defined black tea like spice notes a. A cup like this is why washed processed Ethiopians are one of the hottest coffees on the market. Darker roasts burn out a bunch of the acidity/floral/fruity but still a nice cup, strong tea spice and semi-sweet chocolaty factor.
Roasting Notes: Although this cup has some acidity, its not sizzling, we recommend keeping a hotter and quicker roast to a light or medium roast level. Medium roasts should make anyone happy, light roast only if you traditionally like lighter roasts, otherwise might be a little too exotic for ones tastes. Dark roasts are tasty but a shame to burn out many of the cool tones only seen at lighter roasts. If a little too “soury” at light roasts, give it a couple extra day setup to smooth it out a bit.
Variety: Heirloom Ethiopian varieties
Elevation: 1900-2350 MASL
10.8% Moisture
0.5615 Water Activity
690 Density
1.35 Avg Axis Ratio
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