Ethiopia Guji Alaka Natural Single Origin Coffee

Tasting Notes: Plum reduction, black forest cake & blackberry. A rich and creamy delight. Best as macchiato, espresso or black but also good for milk coffees since the Natural process adds a beautiful richness without conflicting with the milk.

The Guji region was originally regarded as a sub-region of Yirgacheffe. But recently their coffees have been recognised as being distinct from Yirgacheffe and Sidamo coffees, having a rich, fruity and complex sweetness. This coffee is an outstanding example of this region, as you can see by the high Q Score.

Roast Level: Medium Dark

Q Score: 87.5

Process: Natural* (bean is dried in the cherry making it more fruity)

Region: Guji District: Dimtu - adjacent to Yirgacheffe and Sidamo. Village: Alaka

Altitude: Avg 1950-2150 masl

* Natural Process: The Natural coffees undergo laborious hand sorting to remove green or under ripe cherries before being spread on the drying tables 4-5 cm deep. The drying cherries are raked and ridged hourly and like the parchment, covered during the midday heat. After drying for 10 – 12 days, a handful of dried cherries should produce a rattling sound when shaken. The final test is that the weight of a sample of coffee is the same for two consecutive days.