REGION: Guji Zone, Karcha District
ALTITUDE: 1,900-2,100 METERS
HARVEST PERIOD: Oct-Jan
STANDARD EXPORT PREP: Grade 1 Washed
MUNICIPALITY: Guracho Village
GENETIC VARIETIES: Typica
PRODUCER TYPE: Private Wet Mill
PROCESSING METHOD: Washed at wet mill
OWNER: Kedir Hassen Aredo
DRYING METHOD: Sun dried on raised beds
This Ethiopian Guji is a very complex coffee. We like to roast this coffee as a light roast or a medium light roast at most. It also tends to blend well into your espresso blends. This coffee has a piercing bright acidity of lemon, lime, and grapefruit that stays constant. However, it is balanced out with hints of vanilla and peach and a silky smooth jasmine tea-like body. This really is a flavorful coffee and we recommend it for roasters that is looking for a high quality and fruity Ethiopian coffee.
