Ethiopian Guji – September Blowout Special! (while supplies last)

Taste: Big tart flavor, with strong tea, coffee cherry,  and chocolate flavors.  This interesting offering adds zip to any Costa Rican or Colombian based blend.

Roast: A softer bean, it roasts well up to medium/dark (Full City).

About: Ambela Washing Station serves about 680 smallholder producers in the area around Dintu, in the Ambela district of Guji. Most of the producers own about 1.5 hectares of land, on which they grow not only coffee but also other crops. The coffee is delivered to the washing station in cherry form and depulped the same day, then fermented underwater for 48–72 hours before being washed. Then it’s soaked for 8–16 additional hours and washed again. The coffee is then spread on raised beds and dried for about 9–12 days.

According to the washing station manager, most of the coffee delivered to the factory is Bourbon, and some is Typica: While these are two varieties better-known in Central and South America, the same terms are used colloquially in Ethiopia to describe certain coffee-berry-disease-resistant cultivars. The Ethiopian “Bourbon” and “Typica” varieties are typically genetically removed from the ones found elsewhere around the world.

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