Coffee seeds sprout into seedlings, which produce fragrant white flowers, signaling the start of cherry development.
The Coffee Cherry, Turns a Bright, Deep Red When it is Ripe and Ready to be Harvested.
Only The Ripe Cherries are Harvested, and They are Picked Individually by Hand.
Removing sticks, pebbly materials, nails, and miscellaneous debris that may have become mixed with the coffee during drying
01
Cleaning /Hulling
It is a process of removing sticks, pebbly materials, nails, and miscellaneous debris that may have become mixed with the coffee during drying.
03
Polishing
This is done to improve the appearance of green coffee beans and eliminate a byproduct of roasting called chaff. It is an optional process in which any silver skin that remains on the beans after hulling is removed in a polishing machine
05
Bagging and weighing
After cleaning the coffee is weighed and bagged using the standard Jute Bags in 30-60 kg amount in a clean area ready for transport.
02
Sorting
It is separating defective beans from sound beans on the basis of color rather than density or size. Color sorting is the trickiest and perhaps most important of all the steps in sorting and cleaning. For most high-quality coffees color sorting is done in the simplest possible way: by hand as Teams of workers pick discolored and other defective beans from the sound beans.The beans are then further subjected to a Variety of sorting which focuses primarily on size, density and color.Mechanical shakers are used to sort by density and an electric eye searches for defects; scanning for pits, discolorations, broken edges and other malformations.
04
Grading
It is the process of categorizing coffee beans by various criteria such as the size of the bean, where and at what altitude it grows,how it was prepared and picked, and how good it tastes (cup quality).The number of imperfections (broken, under-ripe, or otherwise defective beans; pebbles; sticks; etc.) per sample.
06
Storage and warehouse
The company has own warehouse of various size. The company uses own and outsourced transportation trucks.
Our Guji Naturals Are Meticulously Harvested, Sorted And Processed On Raised African Beds (As Pictured). The Heirloom Cultivars Herein Are Grown Between 2000-2200 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 Special Character Because:
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Only The Ripest Cherry Is Harvested And It Is Spread On Raised Beds The Same Day.
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Every Two Hours The Cherries Are Moved, For At Least 15 To 21 Days, To Ensure Uniform Drying While On The Beds.
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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.
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 Pulpier 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.
Testing Notes:
Tangerine, Honey, Floral, Lavender, Melon, Grape, Nectarine, Bright Acidity, Medium Body, Smooth, Sweet And Clean, Balanced.
