Terroir Best Lot
QUALITY SCORE: 89.00
Strawberry / Orange / Mango / Papaya
Suggested for espresso and filter
QUALITY SCORE 9.00
SERIES Terroir Best Lot
PRODUCER Several small farmers
ALTITUDE 1900-2100 masl
FERMENTATION Anaerobic Natural
ARABICA CULTIVAR Ethiopia Heirlooms
PICKED IN January 2022
ARRIVED IN September 2022
SHIPPED IN Jute + GrainPro
ROAST PROFILE BY Rubens Gardelli
ROASTED ON Customised roaster
THE STORY BEHIND
This grade 1 microlot is from Guji Uraga wetmill, named after its location in the Uraga district. The lot was sourced from smallholder farmers cultivating Ethiopian heirlooms.
Guji Uraga washing station is located in the Guji zone of the Oromia region. At the station, cherries from local smallholder farmers, cultivated between 1,900 and 2,100 masl are cultivated. Coffee trees are typically shaded by cordia and acacia.
Over the years, this region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in the world. The combination of high altitude (up to 2,200 masl in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge all contribute to the high quality of Yirgacheffe and Guji coffees. The indigenous heirloom varietals, that grow wild in Ethiopia, contribute significantly to the unique flavours and an unusual, yet refined cup.
Ethiopian Heirloom, why the generic name? It's estimated that there are somewhere in-between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietal. With the cross pollination that naturally happens in the wild, the name ‘Ethiopian Heirloom’ exists as a catch-all phrase to describe this happenstance. However, that really makes Ethiopian quite a mystery – and an interesting mystery as each village or town could potentially have a different varietal which could carry very unique properties.
THE FERMENTATION PROCESS
As producers give increasing consideration to the effect of fermentation on the quality and profile of their coffee, they are adopting different and interesting techniques to their repertoires in order to diversify their offering. One method that is becoming more popular is fermenting coffee in a controlled anaerobic environment, meaning that the coffee is held in a vessel without any presence of oxygen for a part of the fermentation process. This lot is naturally processed with an extended seven-day cherry fermentation in an anaerobic environment.