Ethiopia Gonjobe 74158 Anaerobic natural

Description

Origin: Ethiopia Region: Bensa, Sidama Station: Gonjobe Producer: Basha Bekele (2024 Ethiopia CoE Winner) Altitude: 2560‑2580 masl Variety: 74158 Crop: Picked in Dec 2025‑Jan 2026 / Arrived in Jun 2026 Process: Anaerobic Natural About farm：In 2021, Basha Bekele purchased his award-winning Gonjobe processing station, located on the steep slopes of Bode Hill, just outside Gonjobe village in the Bensa district. Following his victory as the 2024 CoE Champion and taking both 1st and 2nd Runners-up in the 2025 TOH, Basha did not rest on his laurels, choosing instead to elevate his craft further. He ventured into the ultra-high elevation zone of 2,550–2,580 meters in the Gonjobe Mountain range to redefine the absolute limit of terroir. The high-altitude climate of 2,026 meters combined with the extreme elevation of 2,560 meters presented severe challenges to coffee tree growth and processing, yet it was precisely this harsh environment that yielded a rare, precious crop characterized by small cherry size and limited yield. About Process：Once harvested, the coffee cherries undergo a 24-hour natural heap fermentation before being transferred into sealed fermentation tanks. Thanks to the high-altitude environment of 2,550–2,580 meters, the cool temperatures slow down fermentation activity and minimize contamination risks, allowing the fermentation process to extend up to 96 hours. Afterward, the cherries are moved to shaded raised beds for drying; at such high elevations, extra covering is required to prevent frost damage caused by low temperatures. The entire sun-drying process typically lasts 46–48 days. Finally, the coffee rests in the warehouse for another 30 days before being hulled in the Sidama region prior to export.