Country: Ethiopia
Region: Shakiso, Guji
Varietal: Heirloom
Process: Washed
Altitude: 1,750 - 2,050 MASL
Cupping Notes: Floral, Apricot, Cherry
Recommended Roast:City to Full City+
Good For:Pour Over, Auto Drip, Espresso

Description: Among coffee buyers and roasters, Ethiopia is often the answer to “what’s your favorite country of origin?” The country is the birthplace of green coffee and is often the first origin that opens coffee drinkers eyes to the possibilities of flavors in specialty coffee. Guji is among the most coveted growing regions in the world, and it’s personally our favorite in Ethiopia. The coffee from Guji we find to be complex and vibrant with floral notes, sweet citrus acidity, and sometimes a spice characteristic that many Ethiopian cuppers relate to an herb grown in the region called rue. “Traditional”  is often a phrase that communicates a coffee tastes like “normal coffee” with nutty and chocolatey notes, but that is not the case with Ethiopian Coffee. This traditional washed coffee was processed meticulously under Biru Bekele beginning with ripe cherry selection and then depulping. After this, coffee is transferred to fermentation tanks for 72 hours to develop flavors before being washed and then sun dried over a period of roughly 2 weeks before being prepared for export.