The Guji region of Sidamo, along the Mora Mora River in southern Ethiopia, produces “forest coffee”, or coffee trees that grow wild. The region also has numerous small coffee farms that pool their coffee in a co-op for milling and export. Guji coffee is heirloom. What that means to us is that it is not a modern cultivar, but a traditional coffee that is unchanged from the very earliest coffees grown in this area. That alone would make us pretty excited about trying it.
Dambi Uddo is a specific plot inside Guji Highland property, located into the Woreda Shakisso. This is just a super fresh and amazing lot, showcasing the best from Guji terroir!
With wet processing, the coffee cherry is soaked in a vat of water to loosen the sticky fruit that surrounds the seed. It tends to roast more evenly and be brighter, crisper and a bit smoother in the cup than a dry processed coffee. With dry processing, the entire coffee cherry is allowed to sun-dry on raised tables. It is raked every two hours to continually stir it up, preventing mold and insuring a more even drying. The dried up fruit is then mechanically removed from the seed. This is risky business for the mill. Mess it up and you get a moldy, harsh, medicine tasting coffee. Do it right, though, and you are rewarded with a twisty, complex, heady, intense coffee.
Overall, this naturally processed Guji coffee shows such great sweetness in the cup and with tons of fruits flavours. Grinding the coffee releases quite a bit of strawberry and the aroma is so lively running from dark berry to floral citrus. It's deeply sweet and adding hot water brings about a floral jasmine scent along with a bit of guava and cocoa. The cup is viscous and sweet, with layers up layers of dark chocolate.