Ethiopia Guji Grade 1, Washed

Region: Guji
Altitude (masl): 2000-2150
Soil type: Loam
Harvest season: Nov to Jan
Resting time: 3 weeks
Drying notes: 14 days for washed
Final moisture goal: 11%
Varieties: Heirloom varieties
Process: Washed

• Citrus fruits are a recurring theme in Ethiopian Coffee profiles. And within the washed Guji’s distant hints of citrus fruit in the aftertaste to very concentrated – almost monolithic – dried bergamot embalming the cupping lab.
• Good-washed Guji’s stand out for their cleanliness and the brightness of their notes. Along with that, the generic profile shows floral vibes, both simple and vague yet sometimes outspokenly jasmine-like. This can pair up with the sweetness of stone fruit, usually recognized as peachy and occasionally associated with black tea. This explains why we often end up on the outermost ring of the flavor wheel with these coffees, as one is very likely to recognize specific flavor characteristics.
• The site manager Mr Messfin supervises and manages the site. He makes sure quality beans are collected from the surrounding suppliers, the fermentation tank, the pulping machine, and all the necessary equipment are cleaned before the process starts and during the process.
• During the process, the processing manager helps and guides the workers to steer and timely cover the beans at midday, and protect from direct sunlight checking the moisture of the beans until it reach in right range.