- Oct '18 - Feb '19
Ethiopia Guji Gr1 Sere Saba Natural 2019
- UPS Flat
- 65lb Freshness
- Packed & Sealed
Our Guji Sere Saba Natural comes from Gemechu Chachu, Tesfaye Jarso, Ayele Shalo, Alemu Dera, Alemu Gude, Kifle Wako, Mitiku Ware, Digafe Gelgalo, Ayele Kube, Abreham Asefa and Adola Sefaye and was processed by Sere Saba mill. Sere Saba was established in 1996 in Oromiya regional state Guji zone Kercha Woreda and specializes in the processing of washed and unwashed specialty coffees.
After the coffee was collected from the growers, it was laid on raised beds then carefully hand picked for unripe and over ripe cherries. The coffee was then naturally dried.
Sere Saba works with more than 200 growers and employs 328 employees on a temporary basis. Sere Saba is fully committed on conserving the environment through programs of reforestation, preservation of water sources and the natural eco system.
Like Yirgacheffe, coffees from the Guji area were previously categorized together with coffees from Sidamo which is actually a very wide geographical classification encompassing much of central and southern Ethiopia. However, Guji coffees are said to be quite distinct from either Yirgacheffe or Sidamo coffee. Located in the southern portion of Sidamo, the people of Guji have a long tradition of coffee cultivation. They are called the Oromo people. Guji is one of the zones of the Oromia Region of Ethiopia and is named after a tribe of the Oromo people.
Gemechu Chachu, Tesfaye Jarso, Ayele Shalo, Alemu Dera, Alemu Gude, Kifle Wako, Mitiku Ware, Digafe Gelgalo, Ayele Kube, Abreham Asefa And Adola Sefaye
Oct '18 - Feb '19
Ratings & Reviews
A difficult one at first but once you get it you won't be disappointed
This one was one of the more difficult Ethiopia naturals that I've roasted. I was getting a lot of scorching in my initial roasts, the coffee did not come close to following any of the typical profiles that I've used in the past and 1st crack was very late and quiet making it difficult to know when to drop. It required some thinking outside the box and experimentation. I played around with a lower charge temp and higher airflow, and pulled the coffee with much less development time than anything I've done previously and finally NAILED IT! Well worth the initial frustration. I am picking up some berry and caramel flavors, silky body and a sparking acidity. A really nice coffee.