Ethiopia Sidamo Natural Grade 1 Guji Cooperative
About Ethiopia Sidamo Natural Grade 1 Guji Cooperative
Arrived late July 2016, new crop. Offered as a grade 1, zero defect preparation for the first time. This natural process coffee has won several awards including being a past winner of the Eastern African Fine Coffee Association's "Taste of the Harvest" Competition, which is how we discovered it. At a presentation of the competition winners several years ago, we cupped this coffee and were struck by its mouth-filling fruit, and endeavored to contact the exporter in Ethiopia. An importer subsequently brought this coffee into the US where it is now gaining more fans. This coffee is collected from local farmers and brought to the Guji Mill for processing; it is sometimes offered as "Ardi" but we sell it under the name of the mill. This is a natural, unwashed coffee meaning that ripe cherries, after harvesting, are left to sun dry on raised beds and no washing nor fermentation is employed.
The mill, owned by Girma Edema, is located in the Guji area of the Sidamo zone. No matter how you say it the taste is distinct, a pronounced lemony and fruity coffee. Last year's coffee sold out quickly and this year high quality Sidamo naturals are difficult to come by. After being picked by hand it is dried on a raised bed in the sun for three weeks. During this process sorting the under-ripe cherry is continued by skillful workers. The extra measures taken in sorting make a big difference in roasting and final cup quality.
This coffee has some special character because:
- Only the ripest cherry is harvested and it is spread on raised beds the same day.
- Every two hours the cherries are moved, for at least 15 to 21 days, to ensure uniform drying while on the beds.
- Extra steps taken in sorting the coffee after it is hulled.
Town: Kilenso Moconissa
Altitude: 1850-1950 meters
Preparation was done with exceptional care and to a standard not previous seen. All quakers and other immature beans have been removed by hand making for a consistent roast, something uncommon in natural processed coffees, which by the nature of the process is uneven.
Ripe cherries sun drying on raised beds
Single origin espresso candidate: This coffee is a good choice as a single origin espresso and, in fact, is such at several well known coffee companies and espresso bars. A light roast and proper espresso extraction will bring out much of the delicate and complex fruit this coffee offers.
Cup Characteristics: Very floral, lemony and fruity coffee with complex and layered structure. Berry flavors and fragrance. Vibrant, distinct cup.
Roasting Notes: Lends itself to a variety of roasts. At City+ the lemony character is best preserved, but as you roast this coffee a bit darker, it will present more body and chocolate mouthfeel. You may wish to experiment by taking the roast to the outset of second crack. Buy enough to try a variety of roasts. We are always interested in your feedback.
Ethiopia coffee facts:
Population (2206): 75 Million People
Domestic Consumption: 1.5 Million bags per year
Coffee Export: 1.5 Million Bags of 60 Kg. (132.29 lb.)
Cultivated Area: 400,000 Hectares (988,000 Acres)
-- Unwashed: October to March
-- Washed: end of July to December
Arabica Introduced: The birthplace of coffee. Oldest
recognized country of origin for uncultivated Arabica species.
331,130 (94%) Smallholdings (less than or equal to 2.47 acres)
19,000 (6%) Government
Washed: Sidamo, Yirgacheffe, Limu, Bebeka
Unwashed: Harrar, Sidamo, Djimmah, Lekempti (wild coffee
Botanical Varietals: Numerous indigenous cultivars.
About 50% of the coffee produced in Ethiopia is consumed there as the population has a rich coffee drinking culture, replete with ceremony and tradition.