GujiETHIOPIA

black tea ∙ floral ∙ peach

Ethiopian coffees are simply outstanding. On blind cup-pings they are instantly recognisable because these

coffees have a unique flavour. There are more than a hun-dred Heirloom arabica varieties ingenious to Ethiopia, which all grow in the wild and the distinctive taste of Ethiopian cof-fee is partly due to the varied microclimates of the country as well.

Sidama zone is famous for its clean and unique washed coffees and “high quality” sundried with genuine and unique red berry flavours. The zone covers a large area with very dif ferent micro areas and growing conditions. The coffees can be truly unique and have proven to be characteristic in flavours. In the commercial coffee world Guji coffee is exported as SidamaTM in accordance with the Ethiopian Commodities Exchange (ECX) classification system. Under this system, all the coffee produced within the large Sidama area is called Sidama Coffee. In this case, however, this coffee showed so distinct flavour notes that it became clas-sified as specialty grade and trademarked as GujiTM type. It has a clear cardamom, black tea flavour, coming from producers whose farms are located at altitude ranges from 1770 to 2100 metres. Guji is on the side of the Gedeo zone and it is a very big area.

Our supplier works with a private company (much coffee is

This washed Ethiopian showing lovely floral

qualities with plenty of peach notes comes

from smallholders in the Guji zone, near

Agere Maryam at the height of 1770–

2100 meters.

Guji consists of local, heirloom arabica

varieties marketed as Guji type.

sold through cooperatives) that purchases coffees through the ECX. Once coffee is purchased from auction, this com-pany hand sorts and prepares the green coffee to our part-ner’s quality specifications.

During the production process Guji was pulped and wet fermented for 48-76 hours depending on the heat and al-titude from where the coffee is delivered. Once sugars are completely eliminated through the fermentation process thecoffee moves under the sun for drying in parchment. The acidity of washed Ethiopian coffees is much more pro-nounced due to the fact that the sugars have been removed from the coffee. In contrast to the natural process, where sweetness is key, one can more clearly perceive the acidity in these washed coffees.

From the aroma you’ll find floral notes. In the cup expect lemon tea with plenty of bergamot and spicy, peachy notes.

...

To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting

but consume it within one month.

Enjoy!

the Casino Mocca team

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