Image 1 of 4
Image 2 of 4
Image 3 of 4
Image 4 of 4
-
Region: Oda Muda, Gerba, Guji Zone
Hechere is the name of the buying site and farm area this coffee is from. It's located in the Oda Muda Kebele, not far from Gerba town in Guji, and the farms span an altitude range of 2,200 to 2,350 meters above sea level.
This lot was processed at a mill in Gerba dogo area, run by Gemechu Shonora, along with brothers Shebura, Morkata and Adugna. Their father worked for the local union many years ago as a coffee collector, going out into the surrounding towns buying coffee cherries from farmers. They produce both wet and dry process coffee from many of the surrounding areas, separating by growing region, and town. The coffee is pulped of its fruit with a disc machine that uses friction to remove the fruit, then fermented overnight in cement tanks. Fermentation process breaks down and remove the fruit mucilage that's stuck to the seed and also tends to yield a much more refined cup profile than dry process, often floral and bright in the case of coffees from Guji. The wet coffee is laid to dry on raised beds in full sun here, where it's not uncommon to see coffee dry in less than a week.
-
Washed Process (Wet)
-
Heirloom Cultivars
