CUP SCORE 91.25 (SCA cup protocol)
suggested for espresso and filter
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1
THE STORY BEHIND
The Guji zone is part of the very large Oromiya (Oromia) Woreda in southern Ethiopia. The people are known as Gujii Oromo, and coffee farming has been a core part of the culture in the highland areas. It's a distinct coffee from Yirgacheffe, and while we have called Guji a Sidamo, it is not that either. Geographically, culturally and in terms of cup flavours, Guji coffees can be quite distinct.
This is a dry-process lot from Shakiso, in the Guji district of south eastern Ethiopia. It is from a unique coffee producer; a private farm and coffee mill in a land of few large private farms, but also a "private cooperative" that grouped together and organized surrounding farms to help market their coffee.
Lemon wafer cookie scent, almond essence, and a floral quality verging on both Hibiscus tea and strawberry yogurt can all be found in the dry fragrance of this coffee. Adding the hot water brings out light maple syrup sweetness, along with lime and cocoa.
THE FERMENTATION PROCESS
Dry process seems simple: Pick the fruit, lay it out in the sun until it turns from red to brown to near-back, and then hull off off the thick, dried outer layer in one step to reveal the green bean. It is a method suited to arid regions, where the sun and heat can dry the seed inside the intact fruit skin.
It's often referred to as "natural coffee" because of its simplicity, and because the fruit remains intact and undisturbed, a bit like drying grapes into raisins. Since it requires minimal investment, the dry process method is a default to create cheap commodity-grade coffee in areas that have the right climate capable of drying the fruit and seed.
But it’s a fail in humid or wet regions. If the drying isn't progressing fast enough, the fruit degrades, rots or molds.
Dry-processing of coffee can also be wildly inconsistent. If you want a cleanly-fruited, sweet, intense cup, dry process (DP) takes more hand labor than the wet process. Even the most careful pickers will take green unripe or semi-ripe coffee off the branch as they pick red, ripe cherry. If these are not removed in the first days of drying, the green turns to brown that is hard to distinguish from the ripe fruit.