SINGLE ORIGIN OF BEANS: ETHIOPIA GUJI
FLAVOUR DETAIL = BLACK CHERRY, STRAWBERRY , CHOCOLATE,
when you can enjoy rstrawberry and chocolate in this sweet and creamy coffee?
Flavor Attributes Noted by Cuppers:Strawberry, Raspberry,Toffee, Chocolate
- Region: Harsu Haro Muda
- Producer: Welichu Wachu
- Score: 85
- Type: Arabica
- Varietals: Welichu, Kudhumi
- Processing: Natural
- Altitude: 1800 - 2300 MASL
Flavor Profile Summary:
Black cherry, mango like sweetness, milk chocolate
Black cherry, milk chocolate, mango, rosehip floral, pecan nuts
ABOUT THE PRODUCER
Welichu Wachu draws on wet and natural processed coffee from a number of coffee growing zones such as Suke Kudansa, Hawata Harsu Hanku, Harsu Sala, Harsu Haro muda (Muda Tatesa), Lacho Torka, Raro Boda, Boye, Yabitu Koba (Haro Lebetu).
All the coffees from one of the 36 grower co-operatives, each farmer cultivating coffee in what’s known locally as ‘coffee gardens.’ Each farmer grows roughly 1000 to 1800 trees per hectare, the plants are mostly fertilised with organic material and intercroped with various food crops. This type of farming accounts for roughly 50% of the coffee grown in the regions.
Welichu Wachu washed coffees soak in water for 4 – 6 hours then dried on raised beds for 5 – 6 days, the drying parchments no more than 2 – 3 cm deep. The parchment is frequently raked and then covered during hot midday sun. Beans exposed to the hot noon sun especially on the 4th or 5th day can lead to the parchment cracking and the green bean inside becoming shrivelled. After drying, the parchment is packed in clean bags and then it spends a further 5 days conditioning in the warehouse.
The Natural coffees undergo laborious hand sorting to remove green or under ripe cherries before being spread on the drying tables 4-5 cm deep. The drying cherries are raked and ridged hourly and like the parchment, covered during the midday heat. After drying for 10 – 12 days, a handful of dried cherries should produce a rattling sound when shaken. The final test is that the weight of a sample of coffee is the same for two consecutive days.
ETHIOPIA GUJI MUDA TATESA ESPRESSO 900g
- Origin ETHIOPIA
- Region Gedeyo Zone , SNNPR Region
- Producer Selected local farms, processed at Bojiie wet mill
- Packing 60 kg GrainPro
- Harvest November - January
- Type arabica
- Varietals Heirloom [Known locally as 74/1/10]
- Processing Fully washed
- Altitude 1800-2200 MASL
Our Kochere Natural Grade 1 comes from selected farmers in the Kocher, Werda, Beloya and Kebele areas in the Gerdeyo Zone. The loamy soil is rich in nitrogen and slightly acidic helped high humidity and an annual rainfall of 1190 – 1500 mm. The coffee is processed at a dry mill in an area known as Bojiie. It’s owner, Israel Degfa has built a dedicated, enclosed greenhouse like structure so the drying coffee is protected from rain, smoke or other odours.
Our sister company in Ethiopia has worked closely with the farmers and Israel to help build quality and recognition for their coffees. They have also distributed over a million coffee trees from a nursery known for the quality for their varietals.