Ethiopia Guji Masina, G1
Region/Farm: Adola Woreda, Masina Kebele
Elevation: 1950–2300 m.a.s.l.
Process: Natural
Variety: Heirloom
Roast Level: Light
Cup profile: Orange, Yellow Fruits, Jackfruit
Coffees grow in smallholder farmers’ backyards (known as ‘garden coffee’) in the Masina region. Cherries are harvested from October to January and taken to the washing station where smallholder lots are combined. Coffee is hand sorted to remove under- and overripe cherries and select cherries between 18-22º Brix. Cherries are dried on raised beds in full sun to allow the beans to absorb the sweetness and fruitiness from the cherry pulp and skin. During drying, cherries are regularly turned to ensure even drying and maintain clarity. On very hot days cherries are covered in plastic to control drying rate. Cherries remain on raised beds and are frequently turned for 18-30 days until moisture reaches 10-12%. Dried beans are then stored in the dried cherry pod for protection and to maximize sugar and fruit flavor absorption until milling and export preparation. Our local partners do further quality control and sorting during milling. As a minimum they do a triple pass through a color sorter and a triple pass through hand sorting tables to improve overall quality.
