Description
ETHIOPIA GUJI HAMBELA
This coffee is pulled from several neighboring villages in Ethiopia’s Guji Zone, not far from Yirga Cheffe, and mixed together by both coffee growing region, and date of delivery. Kedir Hassan is the owner of the farm and he is known for producing both wet and naturally processed coffees. He’s an extremely proficient and capable engineer as well and built the entire Hambela processing station in one season thanks to help from the community. This is a naturally processed coffee, meaning the whole coffee cherry is laid to dry in the sun for upwards to 30 days and produces a fruited cup in comparison to a wet processed coffee.
Guji is one of the zones of the Oromia Region of Ethiopia. Guji is named after a tribe of the Oromo people. The Guji Zone was created in September 2002, when the upland districts of the Borena Zone were split apart to create it.
COFFEE STATS
Acidity: Jammy
Body: Medium
Altitude: 2300 masl
Process: Natural
Varietal: Ethiopia Heirlooms: 100%
Producers: Kedir Hassan
What We Taste: Berry, Tropical Fruit, Floral
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