ORIGIN : Guji, Oromia Region, Ethiopia
FARMER: 400+ Small Farmers, Uraga Wet Mill
ALTITUDE : 2000-2100 m
VARIETAL : Ethiopian Heirloom
PROCESSING : Anaerobic Natural, Raised Beds
ROAST : Light
TASTING NOTES : Raspberry, Wine, Tea Rose, Chambord, Juicy Lime
Guji is one of the zones in the Oromia Region of Ethiopia. Approximately 402 farmers in the village of Suke deliver cherry to the Uraga Wet Mill in Guji. The area is around 2,000-2,100masl. The washing station houses over 200 raised beds for drying coffees and can be full at once during the heightened harvest season.
Anaerobic processing is a style of fermentation that happens without the presence of oxygen. This can be for natural, honey, or washed coffee. Coffee is placed in barrels that are sealed off from the outside air. There's a one-way valve on top of the barrel which allows oxygen to be pushed out. Fermentation releases gasses which push the oxygen out through this valve creating an anaerobic environment over time. It can drastically increase a coffee's cup score and hence the value of the coffee.
In general, one could say anaerobic-processed coffee has a heavy body, and a winey/rum and raisin-like flavor, in addition to bigfruit and notes of pleasant ferment.
We roast on Tuesdays and Wednesdays and to ensure the best tasting coffees, orders received after Monday may not be processed or shipped until the following week.