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Quick Facts
All the facts about our Ethiopia Guji Grade 1 Denbi Uddo
| Region | Guji, Oromia |
|---|---|
| Producer | Testi Coffee |
| Variety | Heirloom |
| Process | washed |
| Type | Washed Arabica |
| Category | Microlot |
| Harvest | from October to January |
| Shipping | from February to April |
| Unit | GrainPro Sack à 30kg |
Fermentation:
First, 85% well-ripe, 5% semi-ripe, and 10% over-ripe cherries were selected.
The cherries were immersed in the water tank to remove the floaters.
After removing the floaters, the Cherries were de-pulped and fermented for 72 hours.
Drying method:
Once fermentation was completed, we brought out the parchments and laid them on raised African beds under a parabolic shade net for 15 days.
Improved Process:
This coffee is part of our improved process project.
In this process, we introduced a fermentation period of 72 hours (3 days).
Every 24 hours, we change the old water to fresh, cold water.
Throughout the 5 days, the fermentation was prolonged at an ambient temperature of 18.5-20.5 degrees centigrade.
Origin
Specialty coffee from Ethiopia
Varieties
old varieties
Processing methods
washed
Altitude range
1500 – 2200masl
Harvest
October – April
Total yearly production
7 500 000 bags
Ethiopian specialty coffees have been on the ECX raw materials exchange since 2008. However, the coffees can hardly be seen.
Cup Profile: citrus and bergamot notes, floral, tropic fruits, complex coffees
Main production areas: Yirgacheffe, Sidamo, Djimmah, Limu, Harrar, Lekempti
Port of shipment: Djibouti
Export bag size: 60kg
Microlot
Ethiopia Guji Grade 1 Denbi Uddo
| Region | Guji, Oromia |
|---|---|
| Producer | Testi Coffee |
| Variety | Heirloom |
| Process | washed |
| Type | Washed Arabica |
| Harvest | from October to January |
| Shipping | from February to April |
| Unit | GrainPro Sack à 30kg |
Fermentation:
First, 85% well-ripe, 5% semi-ripe, and 10% over-ripe cherries were selected.
The cherries were immersed in the water tank to remove the floaters.
After removing the floaters, the Cherries were de-pulped and fermented for 72 hours.
Drying method:
Once fermentation was completed, we brought out the parchments and laid them on raised African beds under a parabolic shade net for 15 days.
Improved Process:
This coffee is part of our improved process project.
In this process, we introduced a fermentation period of 72 hours (3 days).
Every 24 hours, we change the old water to fresh, cold water.
Throughout the 5 days, the fermentation was prolonged at an ambient temperature of 18.5-20.5 degrees centigrade.
