Ethiopia Hambela Anaerobic Natural | Guji | (Single Origin Espresso)

Description

Ethiopia Hambela Anaerobic Natural | Guji | (Single Origin Espresso) ROAST: Espresso Roast PROCESS: Anaerobic Natural REGION: Guji ELEVATION:2100-2300 VARIETAL: Jarc  74158, 74110 & 74112 CUP: Floral, Blueberry, Dark Grape Guji, in southern Ethiopia’s Oromia Region, is one of the country’s most sought-after coffee origins. High elevations, diverse microclimates, and fertile, well-drained volcanic soils provide favourable conditions for coffee cultivation. The region receives approximately 2,000–2,200 mm of rainfall annually, with average temperatures ranging from 16–20°C. Home to the Oromo people for more than 500 years, Guji has a rich agricultural heritage. While pastoralism has traditionally been central to local life, farming now supports many communities. Continued improvements in coffee production have strengthened the region’s reputation alongside Yirgacheffe and Sidama. This lot brings together three Ethiopian Arabica varieties: JARC 74158, 74110, and 74112. Selected by the Jimma Agricultural Research Center for their resistance to coffee berry disease and adaptation to local growing conditions, their names share the prefix “74,” referring to 1974, the year the original plant material was collected. Carefully selected ripe cherries undergo seven days of anaerobic fermentation in sealed barrels before drying on raised African beds for approximately 10–14 days. Throughout drying, the cherries are regularly raked to ensure even moisture loss. The beds are shaded between midday and 2 pm to protect the fruit from intense sunlight, then covered at night to guard against rain and frost.