ETHIOPIA GUJI
ETHIOPIA GUJI
ETHIOPIA GUJI
ETHIOPIA GUJI
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ETHIOPIA GUJI

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NECTARINE, PEACH, RASPBERRY, SWEET CARAMEL, BALANCED-MEDIUM

Producer:  Ture Waji-Dambi Uddo washing station

Region:  Woreda Shakisso, Guji, Ethiopia

Harvest:  November-January

Varieties:  Gibirinna 74110, Serto 74112

Elevation:  2000-2160 meters

Process:  Natural-sun dried on raised beds-21 days in cherry, 45 days in parchment

Certifications:  Organic

BACKGROUND:

Sourced through a direct trade relationship with LaBaia Coffee Supply.

DAMBI UDDO:

"We are extremely excited to directly partner with Ture Waji and the Dambi Uddo family.  Dambi Uddo is producing some of the most exiting and provocative coffees in the entire country of Ethiopia.  Both natural lots we secured from Ture might be some of the cleanest and most pristinely processed coffees we've ever experienced.  Dambi Uddo is at the kabele where their farm and drying station are both located.  It's one o the wet mills owned and operated by Ture.  Ture is one of the co-owners who directly manages Dambi Uddo, which is a semi-forest coffee farm that independently processes their own coffee grown around the Guji area.  They have a few other processing sites as well where they provide access and assistance in processing coffee from other smallholder producers in the area.  Located in Oromia's southern Guji Highlands, it has 250 hectares of sloped farm land stretching 1.5 kilometers in length with an average altitude of 2050 meters.  Surrounded by canopies of natural rainforest, Mormora Plantation produces all of their estate coffees sustainably with EU/NOP and JAS organic certifications.  On the estate, coffees are selected with care and placed on raised drying beds within 6-8 hours of picking to ensure proper fermentation and drying.  Depending on processes (washed or natural), coffees can stay on drying beds for up to 4 weeks to ensure the optimum flavors have been achieved.  In addition to the 250 hectares of estate land, Ture and his team of scouts also purchase red cherries from smallholder farmers surrounding the farm.  To date, this includes 400 smallholders with an additional 500 hectares of farm land producing an annual yield of 280 tons of coffee parchment.

VARIETY GIBIRINNA 74110 & SERTO 74112:

The level of variation among coffee varieties in the forest and semi-forest production systems are recognized as a higher degree of quality than garden coffee production systems.  The 74112 variety begins with "74" to indicate the official cataloging and selection in 1974.  Variety 74112 originates in the Metu-Bishari forest and was released in 1979 from it's counterpart 74110 for its disease resistance and yield potential.  The trees are smaller in stature and compact.

Farmers in Ethiopia have always had an interest in changing the genetic base of their varieties in different   production systems in pursuit of improving coffee production and yield.  The Jimma Agricultural Research Center (JARC) has made huge contributions to the global coffee community with its efforts over the past 40 years to expand knowledge through scientific research and studies in Ethiopia.  In the efforts by the (JARC) to push towards revolutionizing the development of modern coffee varieties in Ethiopia they have created innovative methods to genetically combat coffee berry disease and increase the overall efficiency in production and yield for coffees grown naturally in the forest and semi-forest production systems.  Guji is famed for its volcanic soil and biodiversity of rich nutrients, creating a deep red and brown top layer of soil.  The regions high altitude, bi-modal rainfall patter and dry weather allow its coffee cherries to slowly develop and mature at a highly consistent rate.