ABSTRACT - GUJI KERCHA, ETHIOPIA

This grade 1 microlot comes from the Guji Kercha station in Banko Michicha, Kercha district, Guji zone. Here, 150 smallholder farmers cultivate the heirloom varieties Kurume, Wolisho and Dega, thriving at altitudes between 1,900 and 2,030 masl. 

The "wine process" takes inspiration from winemaking, where careful, oxygen-free fermentation brings out depth and complexity. Coffee cherries rest in sealed stainless steel tanks, their temperature carefully monitored as natural fermentation unfolds over 4-5 days. Once transformed they are laid out on raised African beds to dry in the sun for 15-18 days. 

The result is a cup that often carries a lush, fruit-forward profile, think ripe betties, tropical sweetness and a velvety, wine-like body that lingers long after the last sip.