Ethiopia Guji Allona Gr1 (250g)

Ethiopia Guji Allona Gr1 (250g)

€9,90
QTY.

Crisply sweet, fruit-toned. Blackberry, baker’s chocolate, freesia, hazelnut, cedar in aroma and cup. Sweet-tart structure with bright acidity and velvety-textured, crisp mouthfeel. The cocoa-toned finish has a berry through line, enveloped by spicy floral notes

2000 m

Heirloom

Various Farms

Ethiopia

Factory: Allona

BEHIND PRODUCTION

On the estate, coffees are selected with care and placed on raised African beds for at least 6-8 hours of picking in order to ensure proper fermentation and drying. Depending on processes(washed or natural), coffees can stay on drying beds for up to 4 weeks to ensure the optimum flavors have been achieved. In addition to the 250 hectares of estate land, Ture and his team of scouts also purchase red cherries from smallholder farmers surrounding the farm. Today this includes 400 smallholders with an additional 500 hectares of farm land producing an annual yield of 280 tons of coffee parchment.

LOCATION

Guji Highland Coffee Plantation was established in 2012 with exports beginning in 2016.. Located in Oromia’s southern Guji Highlands, it has 250 hectares of sloped farm land stretching 1.5 kilometers in length with an average altitude of 2,050 meters above sea level. Surrounded by canopies of natural rainforest, Mormora Plantation produces all of their estate coffees sustainably with EU/NOP and JAS organic certifications.

This coffee arrived to our Roastery from Helleana Georgalis. Helleana is a very respected coffee exporter in Ethiopia and owner of Moplaco company. The collaboration with her company started 7 years ago when we established our company in 2013.

About Guji Allona

PRODUCER:Ture Waji

REGION:Shakiso, Guji, Sidamo

ALTITUDE:2000 m

PROCESS:Natural

ARRIVED IN:60Kg Grain Pro

VARIETIES:Heirloom

AROMA:Bakers Chocolate

FLAVOR:Hazelnut, Black Cherries, Cacao

BODY:Velvety

FINISH:Floral And Spicy

Although outside of Sidamo region(Sidamo Zone A), coffees from Guji Southern Highlands produce a very unique cup profile. Lots from the Allona, Cana, Dambi Uddo, Sewana and Suke are high is tropical fruits, acidity and have high berry and cream undertones.

On the estate, coffees are selected with care and placed on raised African beds for at least 6-8 hours of picking in order to ensure proper fermentation and drying. Depending on processes(washed or natural), coffees can stay on drying beds for up to 4 weeks to ensure the optimum flavors have been achieved. In addition to the 250 hectares of estate land, Ture and his team of scouts also purchase red cherries from smallholder farmers surrounding the farm. Today this includes 400 smallholders with an additional 500 hectares of farm land producing an annual yield of 280 tons of coffee parchment.

Country Background

Ethiopia is home to a vast landscape with geographical sub-regions ranging from dry and arid deserts to lush tropical jungles. Yet, the one defining characteristic of this diverse country in the horn of Africa is its highlands. The famous Great Rift Valley which stretches as far north as Syria runs right through Ethiopian heartlands and it is here where some of the world’s most renowned Arabica coffee is produced.

Currently there are approximately 9 geographical regions within Ethiopia that produce coffee including Harrar(Harar), Sidama(Sidamo), Yirgacheffe, Limu, Djimmah(Jimma), Kaffa(Bonga), Nekempti(Lekempti), Wellega and Bebeka. And with thousands of wild varieties still unknown, Ethiopian heirlooms are either consistent year after year or completely take us by surprise with nuanced flavor profiles.