Ethiopia Guji 74114

Origin: Guji, Ethiopia

Altitude: 1900-2300 masl

varietal: 74114

process: Anaerobic Natural

Flavor notes: muscat, golden kiwi, pineapple, champagne

Suggested for Pour over:

Coffee to Water Ratio: 1:15.5 

Grind Size: Medium Coarse

Total Brew time: 2:15 (3 pours) 

Gedeb Banko Taratu, it's is located in the southern part of Ethiopia yirgacheffe
Gedeb District within the Gedio zone and is one of the high estelevated coffee
growing areas in Ethiopia with a pick altitude of 1900- 2300 meters above sea
level where this coffee is grown and prepared. The annual rainfall is between
1200mm-1599mm. The harvest period is between October -January. The variety of
this coffee is Indigenous heirloom. The coffee is named after the village itself.
Processing facilities are carefully organized to consistently produce exceptional coffee
each year . They source meticulously handpicked shade grown tree coffee cherries
from more than 500 family-owned farms in Banko Taratu. Their dedicated processing
site is operated by a team of 130 employees. They are committed to vertical
integration with the local farmers in the Banko Taratu area. They provide financial
support, subcontracting opportunities, and offer premium prices to the farmers,
aligning with our ethical standards and commitment to sustainable farming and
production.
The coffee cherry is hand-picked by the farmers and transported to the mill collection
points, where it undergoes meticulous sorting and selection to remove any overripe,
under-ripe, or damaged beans, ensuring the highest possible quality. After the
harvesting stage, their anaerobic processing facility initiates the cold anaerobic
(oxygen-free) fermentation process.Here, the coffee cherries are sealed in a
pressurized, oxygen-free environment, allowing for precise control over sugar levels,
temperature, and pressure to yield the best flavor outcomes. Typically lasting
between 7 and 10 days at temperatures ranging from 15 to 18 degrees Celsius, the
anaerobic fermentation process takes place in specially designed chambers.
Upon careful removal from the fermentation tank, the coffee is promptly transferred
to drying beds to halt the fermentation process. It undergoes a slow drying process,
taking 15 to 20 days with shade on elevated African beds until reaching a moisture
content of 11%. Regular turning of the coffee ensures proper air circulation and

temperature control to prevent over-fermentation and mold.