Guji produces coffees that live up to Sidamo’s reputation for producing a clean, sweet and floral cup. Farmers deliver to Sakincha farm coffee at 2050 to 2,300+ meters above sea level. The ideal microclimate, combined with farmers’ careful oversight and the impact of unique local landraces helps create a delicious, clean, sweet and floral coffee.
Whole ripe cherries are hand-sorted for unripe and overripe by the farmers before they go into production. Then the whole cherry is dried for the first hours under shade. Next, the cherries are dried in the sun for about 10-12 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.
This natural process coffee has a very thick juicy mouthfeel. With ripe papaya, tropical fruit juice texture & finish with floral complex aftertaste.
A delightful coffee that makes the perfect after lunch cuppa to refresh your day!
All coffee, no matter how it is processed, goes through some fermentation and bio-molecular breakdown. The degree to which this happens is what the producer will try to control.
Fermentation is a metabolic process in which microorganisms such as bacterias and yeasts alter the bio-compound composition in the coffee fruit as a whole. The main metabolic reaction is the leverage of coffee carbohydrates, mainly sugars and starch in the skin and mucilage, as an energy source for naturally embedded or inserted microorganisms. From the moment that the coffee is picked, or maybe even before, molecular modulation of flavour takes place.
This is a term we use for certain coffees. The producer deliberately prolongs the fermentation time to add more elaborate flavours to the coffee. There are two ways to extend the fermentation:
1. After picking the producer lets the coffee cherry sit in the collection bag, or in the reception tank, for hours, up to days, before depulping.
2. The producer extends the fermentation time at the parchment stage, i.e. when the coffee has been depulped and the parchment is soaking in water.