Ethiopia Guji Gerba Hechere Washed

Ethiopia Guji Gerba Hechere Washed 埃塞俄比亞 古吉 格爾巴 赫切雷 水洗 ＝ ＝ ＝ ＝ ＝ Roast level / Light roast, suitable for pour over, highlighting the diverse flavours and layers of the coffee beans Tasting Notes / Orange blossom, pear, peach Acidity / ● ● ○ ○ ＝ ＝ ＝ ＝ ＝ Region / Guji Variety / Heirloom Process / Washed ＝ ＝ ＝ ＝ ＝ Hechere is the name of the farm and origin of this coffee. It's located in the village of Oda Muda Kebele in Guji, not far from the town of Gerba, at an altitude between 2200 and 2350 meters. The coffee is processed at a processing plant in the Gerba dogo region, run by Gemechu Shonora and his brothers Shebura, Morkata, and Adugna. Their father previously worked as a coffee buyer in the local union, traveling to surrounding towns to purchase coffee cherries from farmers. They produce washed and sun-dried coffee from various surrounding areas, categorized by growing region and village (equivalent to a small town). The coffee husks are removed by friction using a disc-type machine, and the coffee is then fermented overnight in cement tanks. Fermentation is primarily a means to break down and remove the pectin adhering to the seeds. Compared to sun-dried coffee, wet-process coffee often yields a more refined flavor profile; for example, Guji coffee boasts floral notes and a bright, clean taste. Here, the wet-process coffee beans are laid out on sun-drying racks, and it's not uncommon for them to be completely dry in less than a week. We found this coffee to exhibit a rich floral aroma and a syrupy sweetness. The coffee beans are also relatively small, possibly smaller than a size 14 sieve. Fortunately, they aren't too small to be roasted using a Behmor roaster. We tested 200 grams of coffee beans and found no beans that slipped through the roaster's sieve.