Ethiopia Guji Decaf Natural

COUNTRY: Ethiopia 
For centuries, coffee has been grown in Ethiopia. Not only is it a longstanding tradition, but it is also the birthplace of Arabica coffee. As Africa’s top producer, approximately 15 million people rely on some aspect of the industry for employment. Most of the coffee produced here is from old, naturally indigenous heirloom varieties, but the quality ranges, depending on the region it is grown in.

REGION: Hambela Wamena woreda, Guji Zone, Oromia Region, Ethiopia
Hambela Wamena is a woreda with in the Guji Zone. The Guji region has a long heritage. In 2002 it seperated from Yirgacheffe. Before, Yirgacheffe and Guji were distinctive regions, and coffee from this area was all blended and lumped together under the grade “Sidamo”. Now Guji is widely recognized apart from Yirgacheffe and Sidamo coffee as it has its own unique local varieties and microclimates.

PRODUCER: Producers organized around the Daniel Yilak’s processing station
This coffee is curated from different lots based on their cup profile, physical preparation and its ability to express excellently once decaffeinated.

DECAF PROCESS: Swiss Water®   
An organic approach to decaffeination that utilizes fresh water, temperature and time rather than chemicals. The Swiss Water® process removes 99.9% of caffeine while preserving the original flavours and characteristics of the beans.

PROCESS: Full Natural & dried on raised beds.  
ALTITUDE: 1,850 – 2,000 MASL  
VARIETALS: Indigenous Heirloom Cultivars.
CUPPING SCORE: 85
CUPPING NOTES:
Flavour: Stone Fruit, Cocoa, Citrus
Acidity: Bright 
Body: Creamy