Ethiopia Guji Masina – Organic

$20.00

Guji, Masina – Natural – Grade 2
Single farm – 100% Certified Organic

Region Area: Anferara, Masina Guji, Ethiopia
Variety: Heirloom varieties
Farm: MB Coffee PLC
Picking method: Hand picked
Drying technique: African raised beds
Process: Natural
Drying period: 20-30 days
Altitude: 1800-2200 MASL
Average rainfall: 1700-2000mm 

Cup Profile 

notes of Strawberry maple syrup & some  floral notes

great coffee for a variety of  different roast profiles

SKU: Masina Categories: , , ,

Description

Guji, Masina – Natural – Grade 2
Single farm – 100% Certified Organic

Region Area: Anferara, Masina Guji, Ethiopia
Variety: Heirloom varieties
Farm: MB Coffee PLC
Picking method: Hand picked
Drying technique: African raised beds
Process: Natural
Drying period: 20-30 days
Altitude: 1800-2200 MASL
Average rainfall: 1700-2000mm 

Cup Profile 

notes of Strawberry maple syrup & some  floral notes

Farm Details:

This Naturally processed certified organic coffee is produced by MB Coffee PLC, a farm situated in the Oromia Region,
Guji Zone, Adola Reede, Masina district, with a sprawling 72 hectares of coffee plantations. MB PLC is dedicated to
enhancing both cup quality and crop sustainability through a range of practices, including meticulous seed selection,
precise planting methods, and rigorous harvest and post-harvest management. Furthermore, they collaborate with
approximately 300 local farmers, providing them with essential support and education-based programs.
Guji coffee thrives in the nurturing shade of nutrient-rich soil, where fallen leaves from the shade trees naturally
decompose, enriching the earth. Additionally, coffee pulp is returned to the farmers and transformed into valuable
compost.

Numerous measures are taken to ensure the ripest cherries are carefully selected and laid out to dry. Ripe cherries
are delivered to their own wet-mill where they are floated for defects, graded, and then placed on raised African
drying beds, coffee is shaded between 12-3pm and turned frequently for steady drying until it reaches 11.5% in
around 20-30 days. Adequate airflow is maintained to prevent the formation of mould and bacteria on the cherries,
and they are consistently rotated during the drying process.

Additional information

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