BLACKBERRY JAM, RED WINE GRAPES, DRIED PINEAPPLE, DRIED SWEET BASIL + DATE SUGAR
Pure juice. This is how we describe this immaculate natural from premier real estate high in the Guji forests. Popping with berry and tropical goodness with an extra herbal dankness, this is a wonderful example of naturals being complex and intense at the same time. Flavors of blackberry jam, red wine grapes, dried pineapple, dried sweet basil, and date sugar.
ORIGIN: Hambela, Guiji, Ethiopia
ELEVATION: 1800-2200 masl
PROCESS: Sundried natural process
VARIETY: Local Heirlooms
TASTING NOTES:Blackberry jam, red wine grapes, dried pineapple, dried sweet basil and date sugar
ROAST TYPE: Light
The coffee comes from small holder coffee farmers in Kebele (town) Buku Sayisa, Guji Zone, a region of extreme altitude that ranges from 2100 to 2300 meters above sea level. These lots are made up of coffee from several hundred different farmers, most with only a couple hundred coffee trees or less. The people in this region are known as Guji Oromo, and coffee farming has been a core part of the culture in the highland areas for many years. It's a distinct coffee from Yirga Cheffe, and Sidamo. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics; citrus and floral accents, a lively cup character. This lot was purchased from a family run wet mill near Hambela. They have their own wet and dry milling equipment, handling all post-harvest milling themselves, oversee quality management, and preparation for export. Like most of the country, the farms are planted in regionally distinct local strains of coffees that have spread from the wild forest plants of western Ethiopia, to Harar in the East and to the southern districts like Guji. This particular lot was dry-processed, meaning that the whole coffee cherry is laid to dry with the bean still inside. This type of processing is the oldest, and takes upwards of 3 weeks to full dry the coffee beans inside the fleshy fruit. This type of process has a big impact on cup flavor and results in fruity profiles, big body, and often a more rounded acidity. Naturals can be quite rustic, but operations like that in Buku Sayisa take extra care in separating out the ripe fruit from the rest, and removing physical defects along the way. The result is a relatively refined flavor profile, that is still quite vibrant and floral.