ETHIOPIA GUJI GRADE 1, MUDA TATESA
- Region: Harsu Haro Muda
- Producer: Welichu Wachu
- Score: 85 Type: Arabica
- Varietals: Welichu, Kudhumi
- Processing: Natural
- Altitude: 1800 - 2300 MASL
Flavor Profile Summary: Black cherry, mango like sweetness, milk chocolate
CUPPING: Black cherry, milk chocolate, mango, rosehip floral, pecan nuts
ABOUT THE PRODUCER
- Welichu Wachu Welichu Wachu draws on wet and natural processed coffee from a number of coffee growing zones such as Suke Kudansa, Hawata Harsu Hanku, Harsu Sala, Harsu Haro muda (Muda Tatesa), Lacho Torka, Raro Boda, Boye, Yabitu Koba (Haro Lebetu). All the coffees from one of the 36 grower co-operatives, each farmer cultivating coffee in what’s known locally as ‘coffee gardens.’ Each farmer grows roughly 1000 to 1800 trees per hectare, the plants are mostly fertilised with organic material and intercroped with various food crops.
- This type of farming accounts for roughly 50% of the coffee grown in the regions. Welichu Wachu washed coffees soak in water for 4 – 6 hours then dried on raised beds for 5 – 6 days, the drying parchments no more than 2 – 3 cm deep. The parchment is frequently raked and then covered during hot midday sun. Beans exposed to the hot noon sun especially on the 4th or 5th day can lead to the parchment cracking and the green bean inside becoming shrivelled.
- After drying, the parchment is packed in clean bags and then it spends a further 5 days conditioning in the warehouse. The Natural coffees undergo laborious hand sorting to remove green or under ripe cherries before being spread on the drying tables 4-5 cm deep. The drying cherries are raked and ridged hourly and like the parchment, covered during the midday heat. After drying for 10 – 12 days, a handful of dried cherries should produce a rattling sound when shaken. The final test is that the weight of a sample of coffee is the same for two consecutive days.
ETHIOPIA NATURAL GUJI-1, MUDA TATESA
- Origin ETHIOPIA
- Region Guji Zone Kercha District
- Producer Selected regional farms
- Packing 30kg
- Harvest November - January
- Type arabica
- Varietals Heirloom - various
- Processing Hand picked, sundried
- Altitude 1900-2200 MASL
- Prep Grade 1
This remarkable coffee is high grown in the Guji Zone and is from coffee grown by small holder farmers. In total, the estimated growing area is around 70, 600 hectares of which 31,000 hectares are coffee trees.
Banti Nenka has the fruitiness that we all expect from Guji coffees but at a level of intensity and refinement not often found. Coffee is processed at the Banti Nenka Mill, the careful monitoring and quality controls are reflected by the clean, bright flavours.