Guji Gigesa

Privately owned communal wetmill in Danbi Uddo by the name of Faysel Abdosh in Shakiso, this washing station attempted to collect the coffee directly from the farmer with the approximate number of 850 smallholder in daily basis. Grown in the elevation of 2,000masl, this natural processed coffee is categorized as heirloom varietal. When it comes to picking, ripe cherries are hand sorted to separate the overripes and unripes before go to the next process.

They are pulped by a disk pulper and graded according to its density. The parchment then is fermented under water for about 24 to 48 hours, depending on weather conditions. After that, the coffee is soaked for 12 to 24 hours in fresh, clean water before it is transfer to drying tables. The parchment is dried in the sun for about 10 to 12 days, depending on the weather conditions, on the African drying beds. Those whole process finally are able to produce Tropical Fruit, Jasmine, Caramel as the tasting notes.

Roaster: Vens Coffee Roaster
Weight: 200gr
Roast Date: 1/2/2018
Tasting Notes: Tropical Fruit, Jasmine, Caramel
Processing: Natural

Region: Ethiopia
Elevation: 2000
Variety: Heirloom



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