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processing methods

 
 
We Produce and Export Specialty Guji Coffees directly from the farm.The coffee you enjoy each day has taken a long journey to arrive in your cup.A coffee bean is actually a seed. When dried, roasted and ground, it’s used to brew coffee. If the seed isn’t processed, it can be planted and grow into a coffee tree.

 
 
 
natural guji
 
 

 

 
 
 
Our Guji Naturals are meticulously harvested, sorted and processed on raised African beds (as pictured). The heirloom cultivars herein are grown between 1800-2200 meters at the Guji Highland Coffee Plantation. In Shakiso town we have a storage center, trucks and coffee hulling machines.
 
After being picked by hand it is dried on a raised bed in the sun for three weeks. During this process sorting the under-ripe cherry is continued by skillful workers. The extra measures taken in sorting make a big difference in roasting and final cup quality.
 
This coffee has some special character because:
 

  • Only the ripest cherry is harvested and it is spread on raised beds the same day.
  • Every two hours the cherries are moved, for at least 15 to 21 days, to ensure uniform drying while on the beds.
  • Extra steps taken in sorting the coffee after it is hulled.
 
testing notes:
 
Clean, bright, sweet with a very diverse flavor set. Soft fruit, citrus, herbal, chocolate and malt. Very dependent on roast – lighter roasting gives much more citrus, tropical like fruit with just a hint of a chocolaty factory. Darker roasts produce much more of a chocolaty factor with a bit of strawberry fruit note and good sweetness, far less acidity and very enjoyable.
 
 
washed guji
 
 

 

 
 
 
Our staffs bring the ripe harvests to central washing station in Allona, where the cherries are pulped and washed with water the same day. After being sorted, the cherries are pulped using a disc pulper where the skin is removed and the resulting parchment-covered coffee is graded by weight (with the heavier beans being the better quality and sweeter coffee beans). The parchment-covered coffee, complete with its mucilage (sticky covering) is soaked under clean water in tanks for 16-48 hours depending on the weather conditions. The soaking enables the mucilage to ferment and detach from the coffee. The coffee is then washed and usually graded again in washing channels that sort the coffee by density.
 
The coffee is then dried for 10 – 15 days on African drying beds, first under cover, and then in the sun. These sun beds are covered at midday to protect the coffee from the heat of the sun at its peak and covered again overnight to protect the coffee from dew. Whilst drying the coffee is carefully hand sorted, usually by women, and turned regularly to ensure uniform drying.
 
Much has been done on selection and grading during processing ensured it is the best quality washed Guji Grade 1.
 
Tasting Notes:
 
Tangerine, honey, floral, lavender, melon, grape, nectarine, bright acidity, medium body, smooth, sweet and clean, balanced.