This micro-lot coffee is grown in Guji, a beautifully forested area in southern Ethiopia. The people of Guji grow coffee gardens at very high altitudes in the rich red soil of the highlands, setting this coffee’s profile apart from neighboring regions. Once this coffee is harvested and sorted, it’s then processed at the washing station, Derhi Fahmi. Typically farmers in this region don’t have access to and therefore do not utilize fertilizers or pesticides in the production of coffee.
This natural Ethiopian Heirloom lot is grown and harvested at roughly 2200 masl between November and January. These beans are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.
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