Area: Masina Village
Altitude: 1950-2300 masl
Varieties: Mixed heirloom varieties
Growers: Small landholders
Harvest: November – January 2019
In the cup: Very delicate and floral nose, with citrus, honey and rosewater flavours. Full bodied with a little hint of raspberry and milk chocolate at the back of the palate.
This coffee is part of Project Origin’s experimentation in Ethiopia with a quest to get even more out of the coffee with results heading towards ‘Geisha territory’.
Characteristics of the honey process for this bean
- Hand sorting of only ripe, red cherries at 20-22 brix
- Partial de-mucilage and placed on African beds in a thin layer
- Sun-dried for 10-15 days
- Remaining fruit is washed off
- Moisture content reduced to between 10-12%
More about Guji
Guji is part of the Sidamo A “Coffee Growing Area” based on the Commercial Coffee Contracts from the Ethiopian Commodity Exchange (ECX). Located in the south of Ethiopia, near the Yirgacheffe region, the area is made up of twenty different administrative areas or woredas, with varying microclimates and different altitudes.
(info courtesy of Project Origin)