Ethiopia is well known as the birthplace of coffee; and as such we consistently cup the best lots with the most unique and wonderful flavour profiles from this origin. With an estimated 2000 or more wild and genetically different varieties spread over it’s rugged highlands and lush tropical forests it’s a given that you would find some of the finest cups on Earth here.
Guji native Tadesse Edema is a pioneer among producers in Uraga. He was among the first to build a washing station in the region, with Tabe Burka being built in 2008. Tadesse is a community leader and has built both schools and roads in the region.
Farmers selectively handpick cherry and deliver it to Tabe Burka station. Cherry is floated and then visually inspected for quality, and then pulped and fermented for 36 to 72 hours. Throughout fermentation, water is replaced three times. After fermentation, parchment is run through a washing channel to remove remaining mucilage and is separated into grades by density. Once clean, the highest parchment grade are soaked for an additional 8 to 12 hours
The Guji region receives ample rainfall and is marked by steep mountainous terrain. Perfect conditions to support the vast array of incredible and delicious coffee found here.
REGION: GUJI, URAGA
ELEVATION: 1850 - 2000
VARIETAL: HEIRLOOM/LOCAL LANDRACES
CUP: STONEFRUIT, BERGAMOT & BROWN SUGAR