Ethiopia Sidamo Guji Natural
$ 19.99
One Real 16oz. Pound
Did you know that Ethiopia is the birthplace of coffee? Yes, it all started there.
Ethiopia Guji Natural is an indigenous heirloom variety, an exceptional coffee within the speciality coffee classification. If you are new to African coffees, you will be enchanted by this Ethiopian Sidamo. It's as rare as rain in the desert.
While often considered Ethiopia’s second-best terroir after Gedeo Zone (also known as “Yirgacheffe”), Sidamo often matches or exceeds the quality of Gedeo’s most famous districts.
Coffee here can be grown at some of the world’s highest elevations, with some of the best soil and processing conditions in Ethiopia.
Naturals from Sidamo are earlier than those from Ethiopia's far south and are distinctly delicate, fruity, and fragrant.
Ethiopia Sidamo Guji Natural is slightly sweet, with fruity aromas of dried apricot, cherry, and crushed berries. In the cup, the flavour is lovely and light, with a sweet, sugarcane finish.
Aroma: Dried apricot, dried cherry, crushed berry
Body: Smooth and Light
Cup: Sweet, light, hops
Finish: Sweet Sugarcane
Body: Smooth and Light
Cup: Sweet, light, hops
Finish: Sweet Sugarcane
About this Coffee
GROWER: Various smallholder farmers
REGION: Sidama Zone, Southern Nations, Nationalities, and Peoples’ Region, Ethiopia
ALTITUDE: 1700 - 2300 meters above sea level
PROCESS: Full natural and dried on raised beds
VARIETY: Indigenous regional heirloom cultivars
HARVEST: November - January
SOIL: Vertisol
CERTIFICATION: Grower is Organic Certified
Sidamo has one of the most robust cooperative unions in the country, with 53 member cooperatives, and a thriving industry of independent washing stations.
Sidamo natural-processed coffees typically begin with freshly picked coffee cherries that are hand-sorted for uniformity, washed, and floated to achieve consistent density.
After intake and sorting, cherries are typically moved directly to dry on raised-screen beds, where they remain for an average of 2-3 weeks.
At almost every processing site, drying cherries are kept to a very shallow depth on the tables, often only a single cherry deep, and are rotated nearly continuously by a considerable staff of seasonal employees who rake, stir, pile, and toss the drying cherries to ensure an even dehydration in the open air.
Drying coffee is covered during the searingly hot afternoon hours to prevent cracking, and again overnight to prevent humidity from settling and affecting it.
The resulting quality of almost all Sidamo naturals is a round, full-bodied texture with perfume-like dried-fruit flavours and an earthy or herbaceous complexity.