Location: Hambela, Guji
Altitude: 1900-2200 MASL
Arabica Varietals: JACR & Heirloom varieties
Owner: Abiyot Boru
In the cup: Baking spices, cola, earl grey, orange blossom, stone fruit and vanilla.
Producer Abiyot Boru is an entrepreneur with a knack for coffees. He owns and operates a washing station and several coffee farms in the region. His focus on producing high quality lots is evident in the delicious floral and fruity notes of this coffee. Expect expressive florals, sweet aromatics and delicious spices.
The high altitudes of Hambela, Guji create the ideal conditions for growing coffee. The warm days and cool nights concentrate sugars in the cherry and create, dense, sweet beans.
In addition to coffee, Abiyot also cultivates false banana (enset) and other cereal crops like maize and barley.
Harvest & Post-Harvest
Producer Abiyot Boru, is well versed in coffee and has a history of producing both washed and natural specialty grade coffees. He has an eye for quality and enjoys experimenting with the processing techniques, which has proven very successful as he has produced some truly unique cups.
Ripe, red cherry is selectively handpicked and processed on the farm. Cherry is laid on drying beds and patios to sundry and is raked frequently to ensure even drying. It takes approximately 16 to 22 days for cherry to dry.
Once dry, cherry is stored in a warehouse for approximately 2 months. Then, cherry is transported to Dari Kidami dry mill to be milled and prepared for export.
The Guji region receives ample rainfall and is marked by steep mountainous terrain: perfect conditions to support the vast array of coffee grown here. Guji coffee has only recently been distinguished from neighboring Sidamo and Yirgacheffe. However, due to their incredible quality and unique profiles, they are quickly gaining international recognition.
(info courtesy of Sucafina)