Ethiopia Sidamo Guji G1 Natural Process Coffee Flavor Characteristics - Guji's Special Natural Processing

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FrontStreet Coffee Ethiopia Sidamo Guji G1 Natural Introduction

Ethiopia Natural Sidamo G1 GUJI

Ethiopia Sidamo Guji G1 Natural

Region: Sidamo Guji

Coffee Growers: Local small farmers

Variety: Heirloom

Grade: G1

Harvest Season: October-March

Altitude: 1850-1950m

Processing Method: Natural

Flavor: Floral, blueberry, grape, cocoa, excellent aftertaste.

Sidamo Guji is located in southern Ethiopia and is one of the few renowned specialty coffee producing regions in the country. These coffee beans rely entirely on natural organic matter from the environment to maintain their cycle. Using fallen leaves and withered flowers and grass as fertilizer, this completely natural cultivation method has won many awards, including East Africa's "Taste of the Harvest." It was through this recognition that it became widely known.

Local farmers harvest ripe red cherries and then send them to the Guji processing plant for processing. The processing plant is located in Sidamo Guji and is operated by Girma Adema. The ripe cherries are first sent to the processing plant for sorting. During this stage, skilled workers must remove any unripe cherries. This sorting process greatly affects the final roasting and cupping quality of these beans. Qualified cherries are placed on raised beds for natural drying for 15-21 days, during which they need to be turned every two hours to prevent damage.

What makes these beans special is that only fully ripe cherries are used, and they must be sorted and placed on the raised beds for natural drying on the same day.