Ethiopia Guji Region | Guracho Washed Station Local Indigenous Variety Flavor?

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Ethiopia Guji Region | What are the flavors of Guracho Washery's local heirloom varieties?

The growers of this coffee come from small coffee farmers in two villages in Guracho town. The washing station not only processes the delivered cherry fruits with great care but also assists these small farmers in improving their cultivation. The two villages are home to about 4,000 residents, and each farmer cultivates less than one hectare. The altitude, climate, and soil conditions are all perfectly suited for coffee cultivation. The washing station has previously produced exceptionally high-quality coffee, rich in fruit flavors with excellent overall balance. The water used comes from the nearby Gambella River.

Farmers deliver fresh fruits to the collection station, where cherries are washed and inferior ones are discarded. Then at the washing station, the pulp and skin are removed, followed by 36 hours of fermentation to allow the mucilage attached to the beans to decompose. Water flows through channels to wash away the remaining mucilage. The parchment beans are spread on raised beds for 12-20 days. The processed beans are rested in a warehouse in Addis Ababa for two months before being hulled and exported.

Coffee Information

Region: Guji

Washing Station: Guracho

Altitude: 1900-2015 meters

Variety: Ethiopia Heirloom

Processing Method: Washed

Harvest Season: November-January

Flavor: Red berry aroma, coffee flower, jasmine, and peach flavors

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-220 grind setting 3.5

Brewing Method: 1:15 coffee-to-water ratio, 15g of coffee grounds. First pour 25g of water for a 25-second bloom. Second pour to 120g, then pause brewing. Wait until the water level in the coffee bed drops to halfway before continuing to pour. Slowly pour until reaching 225g total water. Extraction time approximately 2:00.

Analysis:

Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can help extend the extraction time.

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