Description
Every year, more and more coffees sourced from the Guji zone have captured the attention of coffee experts. This natural is a prime example of another stellar Guji. It was sourced from 700 farmers living in Haro Wachu, a county within Oromia region. Farmers deliver ripe cherries to the Arsosala washing station, which is owned and operated by Haileslassie Ambaye. At the washing station, ripe cherries are floated to remove less dense and damaged beans and then placed on raised drying beds in thin layers where the coffee is hand sorted over a period of days to remove underripe or damaged cherries.
Over the next for 15 to 20 days, the cherries are turned regularly to avoid over-fermentation and mold. Raised beds are carefully constructed to ensure proper air circulation and temperature control, for optimal drying. The cherry is covered during the afternoons to prevent harsh drying in the intense sun. Once the cherries are gently dried to 11 percent moisture, they are transported to the Haileslassie Ambaye dry-mill where the same focus on sorting and quality control is executed through to the final export stage.
Tasting Notes: Make sure to give this one a smell after brewing, wonderful tropical fruit aromatics throughout the roast levels. Best served on the lighter spectrum of roasting. Light roasts themselves are nice and clean showing hints of lemony acidity and stone fruit. Cup pulls some balance with a chocolaty undertone that has some black tea spice that lingers in the aftertaste. With the added complexity of the aromatics, a beautiful exotic cup any natural processed fan will love. Medium roasts turn the cup much more dark toned with decently lower acidity, the focus from medium roasts and beyond will be the chocolaty factor and black tea spice notes, the fruity aromatics give it some depth but the cup itself will not be fruity. Dark roasts get pretty smoky but retain some sweetness.
Roasting Notes: A bit higher chaff but pretty even roasting. Good to start on the lighter roasting side, right @ first crack one can pull hints of grassy but it doesn’t take much development past first crack to achieve a wonderful exotic cup. As one gets closer to 2nd crack than first, the tones will switch to accentuating the dark tea chocolaty factor. versus the more fruity floral characteristics.
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