MORE ABOUT

THIS COFFEE

The Guji region borders the well-known Yirgacheffe district, famous for producing high-quality coffees. Factors such as high altitude (up to 2,200 metres), fertile soil, consistent rainfall, and local expertise contribute to Yirgacheffe's exceptional coffee. The indigenous heirloom varieties of coffee, which grow wild in Ethiopia, provide unique flavours. When naturally sun-dried, these coffees have fruity, floral, and chocolatey notes with a creamy body.

The Wubanchi station, located at 1,980 metres in the Mesina area of Guji, processes coffee cherries from local smallholder farmers who grow heirloom varieties. Coffee is a secondary crop for these farmers, supplementing their subsistence farming.

An emerging new processing method, called "Supernatural", enhances the traditional sun-drying process by introducing controlled fermentation. In this method, ripe cherries are placed in thick layers on drying racks lined with plastic sheets, then wrapped( kind of like a burrito) to ferment for a specific time. Unlike anaerobic fermentation, some oxygen is present. After fermentation, the cherries are shade-dried in thick layers. Each station has a unique, closely guarded secret recipe for their ‘Supernatural’ processing, adjusting factors like fermentation time and layer thickness to perfect the process.

Throughout the drying process, conditions like temperature, moisture, and airflow are carefully monitored to ensure quality and avoid issues like over-fermentation or mould. Once the cherries reach the ideal moisture level (around 12.5%), they are rested in a cool area before undergoing further processing for export.