Filter Drip Bag Box - Guji Masina, Ethiopia, Natural
- Regular price
- $16.00
- Sale price
- $16.00
- Regular price
-
- Unit price
- per
Jasmine tea, caramel and blackcurrant
5x10g bags and 10x10g bags
COFFEE PROFILE
This lot from Guji Masina, has produced a lovely expression of the Heirloom variety this harvest. It has a wonderfully focused sweetness and structure to the body, presented as a strong, caramel flavour that is supported by notes of blackcurrant and jasmine tea.
| TASTES LIKE | Jasmine tea, caramel and blackcurrant |
| ROAST | Filter |
Story
Built in 2017 as a joint project with our closest partners in Ethiopia, Primrose, the Guji Masina washing station was the site where the very first Ethiopian Carbonic Maceration (CM) processed coffees were produced. Led by founder of ONA Coffee, Saša Šestić and the Project Origin team, this project has enabled us to learn a vast amount about trying and refining CM processes at this station. It has led to the successful implementation and success of the CM process across the world; including coffees used to win the 2018 World Barista Championship
Ethiopian coffees are typically a cumulation of hundreds of small garden coffee lots, that are combined at regional washing stations. The wide genetic diversity and presence of Heirloom, landrace varieties makes it difficult to classify each coffee genetically – hence why this lot, and many others are referred to as ‘Heirloom’. This lot was produced by ‘garden farmers’ in Guji by the local people, who grow, care for, pick, transport by foot and collate wild mutations of coffee cherries to local washing stations. In partnership with local managers, the Primrose team then oversaw Natural CM processing for this coffee, which highlighted its powerful fruit and floral qualities.
| PRODUCER | Various |
| REGION | Masina, Guji |
| VARIETAL | Heirloom |
| PROCESS | Natural |
| ALTITUDE | 1900-2300 masl |
Origin
Masina, Guji, Ethiopia
While Ethiopia is famous as coffee’s birthplace, today it remains a favourite of specialty coffee industry for its incredible variety of flavours and ties to the history of coffee. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavour, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertiliser or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.
