The farmers (Jilo Barko, Jarso Muda, Teklu Miju), deliver these ripe coffee cherries to the station in Shakiso, which is owned and operated by Guji Highland Coffee Plantation. Ripe cherries are carefully sorted and then placed on raised beds in thin layers to dry for 15 to 20 days and turned regularly to avoid over-fermentation and mold. Raised beds are carefully constructed to ensure proper air circulation and temperature control, for optimal drying. Once the cherries are gently dried to 11% moisture, they are transported to the Guji Highland Coffee Plantation dry-mill where the same focus on sorting and quality control is executed through to the final export stage.
These grade-1 beans are harvested between November and February at 1900 meters and made up entirely of the Ethiopian Heirloom varietal.
BREW IT UP!
FOR THE DARING: CHEMEX!
FOR THE REST: COLD BREW.