Ethiopia Guji - Mesina #0402 (CM)
Varietal: Mixed Heirloom Varietals
Processing: Carbonic Maceration, Washed
Tasting Notes: Clean and transparent, we're getting a floral aroma, flavours of orange, stone fruits and caramel.
About this Coffee
Named after the tribe of the Oromia people, Ethiopia's Guji zone was created in 2002. Each zone in Ethiopia has it's own distinct flavour profile and Guji represents terroir lush with extravagant dark chocolate notes, jasmine-like flowers, and crisp, sweetly-tart acidity.
With the Carbonic Maceration process, producers take control of how fast or slow sugars are broken down from the mucilage by the yeast. The natural carbonic maceration lots are placed in closed tanks with the cherry still intact. Within these tanks humidity and temperature are controlled and aerated with carbon dioxide (CO2) allowing oxygen to be removed. Once desired fermentation length has been reached cherry's are then placed onto African Beds to dry for 30 or more days prior to being stored or milled.