Benti Nenka Guji FW

Guduba Wet Mill was built in 2012 in the village of Benti Nenka village. The village and mill are located in the well-known Guji district of Hambela Wamena. More than 525 farmers contribute cherry to the station. Most farmers farm about 1 to 2 hectares at the truly incredible heights of 1,900 to 2,170 meters above sea level.

The owner, Eyasu Morasa, is a native of Dilla, the region in SNNPR (Southern Nations, Nationalities & Peoples Region) that was a central hub for coffee traveling from Southern Ethiopia. Eyasu has over a decade of experience in coffee wet milling.

Farming methods in Guji remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Guji typically use very few—if any—fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.

Due to the size of most plots, coffee is typically handpicked by landowners and their family.

All coffee is selectively hand-harvested before being delivered to a collection center or directly to the washing station. At the station, coffee is sorted to remove damaged or underripe cherry and is then delivered to the pulpers to be pulped. Coffee is fermented for approximately 24 hours, depending on the weather conditions.

Once fermentation is complete the parchment is thoroughly washed and often sent through washing channels that separate each lot into two grades based on density. Once graded, the coffee is sometimes soaked under clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage.

After washing, the coffee is delivered to raised beds to dry under shade for 10-14 days until moisture content reaches 12%. During this time, the coffee is regularly turned and hand sorted several times to remove any damaged or discolored beans. Coffee is covered with plastic during the hottest hours of the day to protect the parchment from drying too quickly and overnight to prevent condensation from seeping into the drying parchment. This level of labor and love result in a truly exquisite cup profile.

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.