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Oromia, Guji, Yirgacheffe
Guji, Adola, Mesina
Local Landraces & JARC 74 selections
1,850 to 2,000m above sea level
This exceptional natural coffee was dry-milled and was grown by smallholder farmers living around the kebele(town)of Messina, in Oromia Region. Coffee is selectively hand-picked before being delivered to the mill collection points, usually within 5 km of the producer's homes. Great care is taken upon delivery to separate out any overripe, underripe, or damaged beans before consolidating them with other lots for the road to the wet mill. At least once a day, the collected coffee cherry is delivered to the mill, where it is floated, and sorted to remove any underripe cherries. The coffee is then prepared and evenly dispersed on raised beds to dry in the open sun for 15-20 days. The dried coffee is then delivered to the dry mill where a machine hulls the exterior dried fruit, and a polisher is utilized to remove the remaining silver skin. The coffee is graded and sorted a final time before being bagged and rested prior to export. There is only one main harvest a year in Ethiopia-this usually takes place in November and December across all of the country's growing regions. There are, on average, 4 passes made during the harvest period, and, in regions that produce both washed and natural, the last pass is used for the natural coffee. Washed coffees are then generally pulped on the same day that they are picked (usually in the evening/night), sorted into three grades by weight (heavy, medium, and floaters), fermented (times vary-usually between 16 and 48 hours), washed and then usually graded again in the washing channels. The beans are then dried on raised beds, where they are hand-sorted, usually by women.