About This Coffee
Dimtu Coffee Industry established their Shakiso-based washing station in 2007. Since then, they’ve purchased cherry from 798 certified Organic farmers and processed excellent coffees like this Natural lot. The high altitude of their growers, combined with their focus on high-quality processing, has resulted in a fruity profile with notes of tropical fruit, berries and florals.
Cultivation
Most of the land where farmers cultivate their coffee is hilly or mountainous. About 10% of the farm area has small river crossings, which farmers protect by planting native species of enset (false banana), grass and other vegetation. 40 to 70% of the farms have shade trees and a canopy layer composed of mainly native tree species. Trees range in age from 5 to 15 years. Some farmers also plant leguminous species, which, in addition to providing shade cover, help fix nitrogen.
Harvest & Post-Harvest
Farmers selectively handpick ripe, red cherry and deliver it to the washing station. At intake, team leaders inspect incoming cherry and accept only high-quality cherry. Each coffee is labeled and remains traceable throughout processing. Cherry is floated in water to remove any under- or over-ripes and then laid on raised beds to dry. Workers sort through drying cherry to remove any damaged coffee and rake cherry frequently to ensure even drying.
About Guji
Guji coffee has only recently been distinguished from neighboring Sidamo and Yirgacheffe. However, due to their incredible quality and unique profiles, they are quickly gaining international recognition.
The Guji region receives ample rainfall and is marked by steep mountainous terrain: perfect conditions to support the vast array of coffee grown here.
Coffee in Ethiopia
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.