Ethiopia Guji G1 Fruit Jam

Process : Anaerobic Natural Cupping Notes : Cherry, Blueberry & Mango Jam A vibrant, jammy natural from Megadu in Guji. Expect layers of cherry, blueberry and ripe mango, balanced by bright acidity and a rich, syrupy sweetness, with a hint of dark chocolate on the finish. The 120-hour anaerobic fermentation brings intense fruit character to the cup. We roast this medium for espresso and enjoy the light roast as fruity pour over. This lot is produced by Bette Bunna in Megadu, Guji. The coffee is processed as a natural using an extended 120-hour anaerobic fermentation method. The process begins with carefully selected cherries sealed in hermetic barrels or high-capacity bags to create a low-oxygen environment. During the 120-hour fermentation, yeasts and lactic acid bacteria break down sugars within the cherry. The extended fermentation period gives the production team a controlled framework for managing time, oxygen exposure and lot separation before drying. This approach is used to guide fermentation over a longer period while maintaining control of the processing environment. Once fermentation is complete, the coffee is dried and prepared according to the required lot specifications before further assessment and export preparation. Fruit Jam reflects Bette Bunna’s focus on careful cherry selection, controlled anaerobic fermentation and traceable production from Megadu, Guji.