This coffee comes from village of Daanisa in Guji, Ethiopia; and it has a very long name. Guji Daanisa Dambi Uddo Natural. This coffee is from various smallholder farms, grown at altitudes of 2000 – 2500 metres above sea level. It is washed at Dambi Uddo, and is a Guji Natural.
The washing station
All GDDU (I’m not typing that name out again) coffee is hand-harvested before going to the central washing station. Coffee is then sorted so only the ripest cherries are processed. ‘Natural’ refers to how the coffee is processed; instead of being washed, these cherries are floated in water, and only the ones that sink are accepted for higher quality (floaters are kept aside to be used for lower grades). The cherries are then carried straight to raised beds, where they lie in a single layer to dry. They are raked and sorted regularly to remove any damaged cherries that might have been missed. This layer will be gradually increased, and total drying time can take up to two or three weeks.
The Guji region was only created in 2002, and takes its name from the tribe of Oromo people who have farmed coffee there for generations. The Daanisa village that this coffee comes from is named after a local tree – the Dombeya Torrida, an umbrella-shaped tree native to the region. Along with its medicinal and construction purposes, the tree is mainly used to shade coffee trees from the sun.
Guji as a region is beginning to be recognised as significantly different to its neighbouring regions. It produces coffee with unique flavour profiles, proving it a cut above the rest of what its neighbours produce. The coffees generally offer a complex, but balanced cup profile
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