Region: Solomo, Uraga
Varietal: 74100, 74112, Ethiopian Heirloom
Process: 72H Anaerobic
Altitude: 1,900 - 2,200 MASL
Cupping Notes: Guava, Strawberry, Plum, Caramel
Description: Guji is without a doubt in our top 5 favorite coffee producing regions in the world. The area was an untouched forest for much of it’s history and coffee grows at extremely high elevations in the region, making for very fertile soil and ideal weather conditions for high scoring coffee. Most of the coffee trees in the Solomo are young 74100 and 74112, two varieties that have proven themselves to perform very well in Uraga. The 169 smallholder producers who contributed to this station typically farm no more than 2 hectares. The station is named after Awol Endris, the site manager who took on the task of only processing experimental coffee this season as a sort of test with the goal of perfecting these processes and gathering data. This lot was fermented in anaerobic conditions for 72 hours before being taken to drying beds where it spent 27 days until it reached ideal moisture content.