This coffee farm is located in the southern Guji zone of Oromia. The people are known as Guji Oromo, and coffee farming has been a core part of the culture in the highland areas. It's a distinct coffee from Yirgacheffe, and Sidamo.
This farm is family owned and operated, which allows them to sell their coffee "direct". They have built out their own wet and dry milling facilities, handling all post-harvest milling themselves, overseeing quality management, and preparation for export.
Jacky Lai is the world champion roaster who travelled to Ethiopia Guji to special process this coffee. Coffee cherries are picked strictly with ripe red cherries only, then its ferment in an anaerobic tank for a longer time & slow long drying on African bed & greenhouse shade.
As a result, this coffee has explosive fruity aromatics that will stunt your palate. Bursting strawberry, peach & blueberry fruitiness with hints of chocolate aromatics, finish with port wine aftertaste. An Ethiopian coffee that you'll remember for life.
Brewing Recipe :
1 : 15
20th of September
Always wanted to try Jacky Lai's roasting and it definitely did not disappoint.
Winey is the word!
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