Ethiopia Guji Kercha
Ethiopia Guji Kercha
APRICOT & CLOVER HONEY
To rephrase the Proclaimers, We would cup 500 coffees and we would cup 500 more, just to be the ones who cupped 1000 coffees to send the best one to your door. In all seriousness, we cupped a ton of fresh crop Ethiopia looking for one that would jump off the table and slap us on the tonsils, and the Guji Kercha was the winner. Look for juicy notes of lemon candy, apricot, jasmine, lilac, and clover honey. It’s the perfect coffee to kick off the warm months of summer. Try it flash-iced if you get the chance, ‘tis sooooo dang good.
Washing station: Teshome Gemechu
Elevation: 1800 - 1900 MASL
Variety: heirloom Varietals
Harvest: 2019 - 2020
The road south out of Addis Ababa leads straight to coffee country. The new highway toll road makes travel to the lowlands quicker than ever, but the pace slows down when the road starts to climb into the mountains. At Shashamane town, the western road carries travelers into the heart of the Sidama Guji coffee region, past family farms and pointed huts made of curved reeds.
Thousands of small farmers live in this area, growing coffee at high altitudes where the Rift Valley meets the Bale Mountains. Farms range in size from 1 to 20 hectares, and banana and mango trees grow alongside coffee trees, imparting their fruity flavors into the soil. For hundreds of years, people here have governed by the Gadaa system, an indigenous democratic process of electing a leader and local representatives.
The area is rich in history – and rich in coffee. Producers bring their ripe harvests to central washing stations, where the cherries are pulped and washed with mountain spring water the same day. The pulped coffee goes into a fermentation tank for 72 hours, then is washed, spread, and sun-dried for up to 2 weeks on raised beds. The people of the Guji region take pride in the high quality of this sweet, clean coffee.
Web-store orders are roasted and shipped to order Monday through Friday to ensure maximum freshness.