Our Processing Sites
Our Drying Stations
- Specialty: Grade 1 and Grade 2.
- Commercial Grade: Grade 3 and Grade 4.
- Processing: Natural
- Bente Neka site elevation: 2,515 Meters above sea level.
- Goro Bedesa site elevation: 2,362 Meters above sea level.
- Town/Woreda: Hamebela Wamena
- Kebele: Goro Bedesa Kebele & Bente Neka
- Region: Guji
- Drying station size: 5 Hectares
- Harvest Months: November – January
Both of our drying stations are in Hambela Wamena Woreda within Guji Zone. The stations have a huller and drying beds, so the processing of our coffee cherry is done entirely in-house.
We use the natural processing method, also known as dry processing, where the skin and pulp of the coffee cherry is not removed prior to drying. The natural process takes much longer time than washed processing, and varies depending on humidity, temperature and amount of sunlight. When the cherries arrive at our station, they are hand-picked so only the finest beans are dried on African style raised beds for proper airflow all around. The coffee beans will be frequently turned. When the desired moisture content is achieved, the dried cherries are milled down to the internal seed or bean. The sweet, fruity mucillage of the cherry penetrates the inner beans during this process, leaving a very noticeable fruitiness that can range from mild to extreme.
The Guji Zone lies approximately 400 km south of Addis Ababa in the Guji Zone of the Oromia Region. Prior to 2002, Guji coffee was bundled together with Yirgacheffe and Sidamo coffee under the umbrella “Sidamo” name. However, after 2002, Guji coffee (as well as Yirgacheffe coffee) is now recognized by its own name.
Despite its long journey of recognition, Guji coffee is widely recognized as distinct from both Yirgacheffe and Sidamo coffees thanks to the unique local varieties and microclimates. Like most areas of southern Ethiopia, Guji is blessed with many regional varieties of coffee. These are varieties that are indigenous to the area, often having grown naturally in the area for decades or even centuries.
Farming methods in Guji remains largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.
In addition to remaining traditionally intercropped, most farms are also traditional and organic by default. Farmers in Guji typically use very few, if any, fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.
Our Harvesting Process
Harvest and Post-Harvest Process
Coffee is typically handpicked by farmers and their family members
All coffee is selectively hand-harvested before being delivered to a collection center
Coffee is sorted
At the drying station, coffee is sorted to remove damaged or under-ripe cherries.
Sun-dried under shade for 10-14 days
Cherry is then delivered onto raised beds to dry under shade for 10-14 days until the moisture content reaches 12%
A truly exquisite cup profile
Our coffee is prepared with a labor and love that results in a truly exquisite cup profile.
When processing our coffee, we only use the finest coffee beans.
We focus on producing top quality specialty coffees (Grade 1 & 2) as well as commercial coffees (Grade 3 & 4) produced from top quality coffee beans. Furthermore, for crop year 2021/2022, we will commence using anaerobic fermentation to process our coffee and further differentiate ourselves from our competitors.
Grade 1 & 2
Specialty Grade Beans
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