Ethiopia: Dry Process Guji Genet

This Kayon Mountain farm is owned and operated by the family of Ismael Hassen, located in the southern Guji zone of Shakiso. They also have a few washing stations throughout the Guji Zone where they are processing coffee from small farms in the surrounding villages. This lot was collected from Genet Kebele ("kebele" = "village") of Hambela Wamena, a high altitude region that tops out at 2100 meters above sea level.  Like most of the country, the farm is planted in regionally distinct 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 lot was dry-processed, often simply called "natural", meaning that the entire cherry is laid to dry with the green coffee seed within. With all that fruit still intact, the dry time tends to take twice as long (or longer) than a standard wet process coffee. During that duration, some fruit fermentation occurs and tends to have an impact on things like flavor, and mouthfeel. In the case of Genet, the cup shows fruit forward flavors, and pleasantly plump body. 

Cupping Notes:  Juicy and sweet, blackberry, creamy cherimoya, grapefruit, honey wine, blueberry pancake syrup, rustic cocoa, and complex acidic impression

Brew Recommendations: Drip, French Press, Pour Over

Varietal: Heirloom Cultivars

Region: Kebele Genet, Hambela Wamena, Guji Zone

Altitude: 2100 meters above sea level

Equity Pricing (EP) Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Sourced from the Kebele Genet, Hambela Wamena, Guji Zone region, this Ethiopia: Dry Process Guji Genet is produced by Ismael Hassen. The coffee features Heirloom varietals grown at 2100 masl and is prepared using the natural process. Natural-processed coffees are often celebrated for their ability to highlight the inherent fruit characteristics of the cherry, frequently resulting in a heavier body and pronounced sweetness compared to washed counterparts.

Roasted by Keia & Martyn's Coffee, this lot presents a complex profile that balances juicy, fruit-forward notes like blackberry and blueberry pancake syrup with the creamy texture of cherimoya. The cup is further defined by a honey wine sweetness, a bright grapefruit acidity, and a grounding finish of rustic cocoa. To better understand how these specific descriptors align with broader sensory categories, you can consult the flavor wheel for a deeper exploration of these tasting notes.