Ethiopia Guji

REGION: Oromia, Guji, Odo Shakiso ORIGIN: Ethiopia FARM/CO-OP: Biru Bekele Wet Mill VARIETAL: Heirloom ELEVATION: 1,750-2,050m PROCESSING METHOD: Experimental Washed TASTE: Elderberry Jam | White Grape | Bergamot

At the Biru Bekele wet mill in the Oromia region of Guji, high-altitude farms between 1750 and 2050 meters produce exceptional coffee by integrating a meticulous experimental washed process that incorporates the use of yeast. Only the ripest red cherries are selected, and minimal water is used during pulping to retain essential mucilage—the sugars of the fruit are vital for feeding the later added yeast. The cherries are then fermented for 72 hours with the Intenso yeast strain, maintaining a 1 kg yeast to 160 kg green coffee ratio. After fermentation, the coffee is gently washed and dried on African beds for 16 days. This process enhances the coffee’s rich, complex flavors, showcasing a dedication to innovative, high-quality production.

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Sourced from the Odo Shakiso district within the Oromia, Guji region, this Ethiopia Guji offering from Ozo Coffee showcases the distinct character of Heirloom varieties grown at elevations between 1750 and 2050 meters. The coffee is processed at the Biru Bekele Wet Mill using an experimental washed method, a technique that often highlights the inherent acidity and clarity of the bean. While traditional washed coffees are known for their clean, bright profiles, experimental variations can introduce unique complexities to the cup.

When evaluating the specific notes of elderberry jam, white grape, and bergamot, it is helpful to reference the flavor wheel to better understand how these fruit and floral descriptors interact. For those interested in how these specific techniques influence the final profile, further information on processing methods provides essential context for how producers manipulate the bean during the post-harvest stage to achieve such nuanced results.