About This Coffee
Producer Abiyot Boru is an entrepreneur with a knack for coffees. He owns and operates a washing station and several coffee farms in the region. His focus on producing high quality lots is evident in the delicious floral and fruity notes of this coffee. Expect expressive florals, sweet aromatics and delicious spices.
Cultivation
The high altitudes of Hambela, Guji create the ideal conditions for growing coffee. The warm days and cool nights concentrate sugars in the cherry and create, dense, sweet beans.
In addition to coffee, Abiyot also cultivates false banana (enset) and other cereal crops like maize and barley.
Harvest & Post-Harvest
Producer Abiyot Boru, is well versed in coffee and has a history of producing both washed and natural specialty grade coffees. He has an eye for quality and enjoys experimenting with the processing techniques, which has proven very successful as he has produced some truly unique cups.
Ripe, red cherry is selectively handpicked and processed on the farm. Cherry is laid on drying beds and patios to sundry and is raked frequently to ensure even drying. It takes approximately 16 to 22 days for cherry to dry.
Once dry, cherry is stored in a warehouse for approximately 2 months. Then, cherry is transported to Dari Kidami dry mill to be milled and prepared for export.
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.