Ethiopian Mountain Spring Processing Method: Guji Flower Champion Coffee Growing Environment Characteristics

The Exceptional Quality of Premium Coffee Beans

The quality of these premium coffee beans has consistently been outstanding.

Origin and Growing Conditions

This batch of specialty coffee was harvested near Hambella city in the Guji region of Ethiopia. The region sits at an altitude of over 2,000 meters. Few plantations are located at such elevations, which is precisely why this naturally processed coffee exhibits rich fruity flavors and a sugarcane-like aftertaste.

The coffee comes from the Shanquan processing plant, where producers are small farmers located near the washing station, and the variety is heirloom.

Hambella's Unique Growing Environment

Hambella city is situated at an altitude of 2,320 meters, at a particularly high elevation where, until just a few years ago, it was considered too cold to grow coffee. New plantations with young, healthy, slow-growing trees are producing exceptional quality coffee. The 315 hectares scattered throughout the region are significantly larger than typical Ethiopian plantations.

This scale provides farmers with more leverage in seeking financing, enables better training opportunities, facilitates investment in continuous crop quality improvements, and offers greater convenience overall.

Goro Washing Station Operations

Goro is one of seven washing stations operated by Buno General Trading, a coffee bean exporter, under the management of Abiyot. To obtain the highest quality possible, he selects producers from the best plots of larger plantations (8 to 15 hectares), as it's easier to improve harvesting methods and coffee quality in these plantations.

Additionally, this policy allows for the creation of micro-lots from each individual plantation in the medium to long term, further enhancing the coffee's traceability and storytelling potential.

Processing Methods

This washing station processes coffee exclusively using natural methods. Abiyot experiments with different drying techniques to achieve optimal results for each batch.

Harvesting and Drying Process

Due to the cool climate conditions, the cherries mature slowly, allowing complete sugar development in the fruit. When ripe, the cherries are hand-picked using selective harvesting methods and brought to the washing station, where they undergo cleaning and selection using floating techniques.

They are then placed on raised beds where they dry slowly for up to 40 days. This extended drying time is considerably longer than Ethiopian standards because the climate conditions at this altitude are colder, requiring more drying days.

The process is continuously monitored, with special attention given to protecting the beans with sheets during the hours of maximum sun exposure. At these altitudes, sunlight is particularly intense and can potentially damage the coffee beans.

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