Ethiopia – Guji

This coffee was processed at a private mill in the village of Hebo, Kercha Woreda, which is in the Western part of Guji Zone. The mill serves smallholder coffee farmers in the surrounding area, as well as processes coffee from their own farm nearby. The processing site sits at 2150 meters above sea level, and some of the farms reach as high as 2250 meters. The high altitude leads to some very small, dense coffee. They produce both dry and wet process coffees, this being the former. The dry process method involves drying the whole coffee cherry in the sun, fruit and all. When done with care, it can be complex, fruited, and even aromatic like their washed counterparts. Special attention is given to removing coffee that is not uniformly ripe in order to create their Grade 1 lots. It requires a lot of hand labor, and helps with uniformity in the cup. At Hebo site, coffee dries for 18-21 days on raised beds, then stored in a cool warehouse where it rests for at least a month before being prepared for export. The Kercha Hebo mill is run by Gemechu Shonora, along with brothers Shebura, Morkata and Adugna. Their father worked for the local union many years ago as a coffee collector, going out into the surrounding towns buying coffee cherries from farmers.

This dry process lot from Hebo village excelled in the City+ to Full City+ range, where dark berry and cocoa flavors took center stage. The cup had silky body, and an unobtrusive level of acidity, both characteristics we look for in coffees suitable for espresso (this one certainly is when roasted to Full City!). Pouring hot water on the grounds pulled out an aroma filled with sweetness, ripe berry, with a fragrant herbal hint. The cup was right in line with the aromatics, displaying fruited flavors of dried blueberry, cooked fruit compote, and rustic berry jam. An aromatic rue note adds dimension to the cup profile, and along with complex earth tones, lingers in the aftertaste. My Full City+ roast showed immense bittersweetness, like 70% dark cacao bar, dark chocolate truffle, and natural cocoa. As the dark roast cools, a plump blueberry note emerged, bringing together a matrix of chocolate-covered dried fruits. Kercha Hebo made an incredible espresso shot too.

Try a side by side! Two Ethiopias from Guji, one medium and this one light!