Our first Ethiopian coffee of the season hails from the highlands of Guji, and sings with bergamot acidity, excellent complexity of fruits—ripe peach, star fruit, and melon—and a long vanilla finish.
Hambela Wamena, Guji
1925 - 2110 masl
Harvested at peak ripeness. Floated. Depulped. Wet fermented for 36-48 hours. Dried on raised beds for 10-14 days.
This is our first year working with the Guduba wet mill. This washing station is located in the village of Benti Nenka in Hambela Wamena woreda, Guji. The quality of this year’s selection is staggering, and we're very much looking forward to working with this coffee and continue seeing how the output of this washing station progresses. 589 smallholding producers delivered their cherry to the mill this season. On average, each producer has between 1-2 hectares (2-5 acres) of land. This mill is owned and operated by Eyasu Worasa, a native of the region who has been working in the coffee milling industry for 11 years.
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.