Ethiopia Guji

Tasting notes: Jasmine blossom, bergamot, lemon-buttery texture

We follow the taste, not the name. Which this season has led us from my preferred region of Yirgacheffe to a neighbouring district called Guji. Here, around 700 smallholder farmers deliver their coffee to the Kercha washing station to process this fine, fresh, floral coffee. The farmers have on average some 2 hectares of land each where they intercrop coffee with food crops to maximise productivity and earn a cash income. Growing between 1850 to 1950 metres above sea level, their coffee is pulped and fermented for up to 48 hours before being washed and laid out to dry on raised African drying beds. This careful process yields the characteristic floral fragrant cups with a lemon butter velvety texture that we so love in washed Ethiopian coffees.