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Guji - Oromia regional state
Dimtu, Dikitu village
Tasting Notes: Pineapple, melon, and nougat.
In the cup: This coffee from Ethiopia’s famed Guji region is a beautiful example of the gentle evolution of Ethiopian naturals coming from this region. Don’t get me wrong, this coffee is still packed full of the iconic quintessential flavour attributes we grew up with, but it also exhibits the refining of cultivation and processing techniques. This comes through in a cup that is velvety sweet and full of fruit but a little cleaner and more complex than Ethiopian naturals of old. Expect big up-front tropical fruit and a soft nougat sweetness and body. This brew is cracking black, and great as a dessert-like milky should you be so inclined.
Growing conditions and process: Grown under the shade of surrounding false banana, Besana and Berbera trees, this coffee makes use of traditional natural processing techniques, made famous by the region, and combines it with simple control measures. This goes a long way in explaining the clean taste evolution and refinement seen in this fruity jammy cup. Sundried on raised beds for 4-6 weeks, the whole cherries are turned every couple of hours. Thorough moisture control ensures nothing ever gets funky or dirty tasting and ensures this coffee leaves your palate sweetly and cleanly.