Guji Kercha - Ethiopia
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Region
Guji is one of the zones of the Oromia Region of Ethiopia. Guji is named after a tribe of the Oromo people. Guji is bordered on the south by Borena, on the west by the Southern Nations, Nationalities, and Peoples Region, on the north by the Ganale Dorya River which separates it from Bale and on the east by the Somali Region. The highest point in this zone is Mount Dara Tiniro. Cities and major towns in this Zone include its administrative center, Negele. The Guji Zone was created in September 2002, when the upland woredas of the Borena Zone were split apart to create it.
Process
This wine process is so-called because the techniques involved have been borrowed from the wine industry, though similar techniques can be found in many products derived from controlled fermentation. In summary, coffee cherries are fermented in sealed, oxygen deprived, stainless steel tanks with careful monitoring of temperature.F irstly, cherries are sorted to select only the ripest for processing. The cherries are then placed in a stainless steel tank (pictured) with a specialised fermentation valve part filled with water. As the fermentation process begins, CO2 is released and builds up in the tank. Once the internal pressure of the tank exceeds the atmospheric pressure, the CO2 will push through the water in the valve as individual bubbles. The valve prevents any air entering the tank from the outside, allowing for extended fermentation whilst reducing the risk of spoilage and negative fermented flavours. Fermentation time is dictated by the temperature readings inside the tank, but typically the process lasts for 4-5 days, after which the cherries are dried in the traditional way: on raised African beds for 15 - 18 days. Once the cherries have sufficiently dried they are rested before being transported to a central dry mill in Addis Ababa for secondary processing (hulling, grading, sorting and handpicking)Djibouti.
About this coffee
Cupping score: 88.00
Processing station: Kercha
Producer: micro famers
Region: Guji
Altitude: 1900 – 2050 MASL
Variety: heirloom
Processing: yeast fermentation natural
About variety
Heirloom in coffee primarily refers to the vast, diverse, and often genetically undefined indigenous Arabica varieties native to Ethiopia, the birthplace of coffee, known for their exceptional complexity, bright acidity, and distinct floral and fruity notes.
Natural
Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the intervention of water or machines to remove any of the fruit. Prior to drying, the cherries are picked, floated in water, and sorted to remove any under-ripe or overripe fruit.
