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.
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.
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.
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.
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.
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
Tangerine, honey, floral, lavender,
melon, grape, nectarine, bright acidity, medium body, smooth, sweet and clean,