Ethiopia Gerbicho Gr1 (200g)
Elevate your senses with our coffee, where the fragrant bouquet of melon and honeysuckle aromas beckons. On the palate, discover the enchanting fusion of vanilla, red wine, and thyme, creating a luscious, velvety experience. As you savor every sip, embrace the lingering aftertaste of wild cherries and refreshing lemongrass. Experience the captivating symphony of flavors and aromas in each cup.
FARM: Guji
This coffee comes to us from the villages of Gerbicho and Rogicha which are part of the Guji Zone. Anaerobic natural or dry processed coffees are a form of fruit-dried/natural-processed coffee using techniques and elements long established by vintners. This process involves removing excess oxygen from the environment, often requiring fermentation to occur in a stainless steel tank with a one way valve to bleed out gases produced during the fermentation. Ultimately, this leads to a deep, fruit-driven, aroma, sweet-tart structure with high-toned acidity and plush, satiny mouthfeel and finish.
This year the ECX - Ethiopian Commodity Exchange, which is the governmental entity that oversees the country’s coffee industry - has set pricing “floors” for export of some of these newer and/or experimental processing methods. ECX has done this with smallholder farmers and less robust cooperatives in mind to help them stay on level footing with larger concerns.
Nestled within the enchanting landscapes of Ethiopia's Guji Zone lies Gerbicho Village, an extraordinary terroir that breathes life into some of the world's most coveted coffee beans. This lush and captivating region is where the magic happens, where nature's gifts combine to create a truly exceptional coffee experience. Situated at elevations that range from modest to majestic, Gerbicho Village benefits from the perfect marriage of altitude, climate, and soil composition. The Guji Zone's high altitudes, typically ranging from 1,500 to 2,200 meters above sea level, bestow upon the coffee cherries a unique complexity of flavors. The distinct microclimates in this area, characterized by a blend of warm days and cool nights, allow coffee cherries to ripen slowly, developing intricate and nuanced taste profiles. The volcanic soil of Gerbicho Village imparts rich minerals, adding depth and character to the coffee's flavor. In this terroir, every cup of coffee is a journey through time and nature's artistry, a testament to the harmonious relationship between the land, the people, and the cherished coffee trees of Gerbicho Village.
Guji Gerbicho Anaerobic arrived to our roastery via EL CAFÉ, a company established in 2000 by Vasileios G. Anastasopoulos that is solely concerned in the coffee producing countries with discovering new coffee varieties on special farms.
Since then they supplie most of the largest coffee producing companies in Greece, by remaining as a dedicated green coffee import and trading company.
About Guji Gerbicho
PRODUCER:Masina Station
TERROIR:Oromia , Guji
ALTITUDE:1800-2500 m
PROCESS:Extended Natural / Anaerobic
ARRIVED IN:60kg Bags
VARIETIES:Wolisho
AROMA:Melon , Honeysuckle
FLAVOR:Vanilla , Red Wine, Thyme
BODY:Suropy
FINISH:Wild cherries , Lemongrass
Process
Mature cherries are placed inside stainless steel containers along with clean water. We inject nitrous oxide into the tank to quickly remove oxygen which helps slow down the typical rapid breakdown process. Yeast and bacteria contribute to the ferment of cherry sugars and holding a higher thermal temperature maintains this slow ferment for about 60 hours. Our tanks are properly vented to release CO2 and which helps retain great acidity in each profile. The Cherries are brought to traditional Ethiopian drying beds, one layer thick, and hand stirred every few hours during sun exposure for the first 5 days. This creates even drying for consistency. The total drying target time is 28-32 days.
