Ethiopia G1 Guji Bule Hora Anaerobic Natural (4 day fermentation)

Lemon, dried apricot, ginger, cherry
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Bag Weight 60 KG BAG
Harvest Season 2021/22
Status Spot
Lot Number P8001670-2
  • 55 Bag(s)
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About This Coffee

This grade 1 microlot is from Guji Bule Hora washing station in Bule Hora district, Guji zone. This lot was naturally processed with an extended 4 day (96 hour) 'anaerobic' cherry fermentation in vacuum sealed bags.

Origin Ethiopia
Subregion Bule Hora, Guji
Harvest Season 2021/22
Producer Type Small Holder Farmers
Wet Mill Guji Bule Hora
Processing Natural/Dry Processed
Processing Description Natural with extended 4 day 'anaerobic' fermentation
Plant Species Arabica
Variety Ethiopia Heirloom Varieties
Coffee Grade ETH CA NAT GUJ G1
Screen Size 14 Up
Bag Weight 60 KG BAG
Bag Types Grain Pro / Ecotact

The Region

Guji Bule Hora washing station is located in Bule Hora woreda (the Ethiopian term for an administrative district), Guji zone, and processes cherries from local smallholder farmers cultivating between 1,900 and as high as 2,100masl. offee trees are typically shaded by Cordia and Acacia and the predominant varietals are known locally as Kumie, Diga & Wilsho.

Over a number of years the Yirgacheffe region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun-drying these present as juicy and jammy stone-fruit flavours, floral notes and chocolate with a creamy body.

The Process

Cherries are delivered to the mill for careful sorting, to select only the ripest. The cherries are then vacuum packed in special sealed bags where they anaerobically ferment for 96 hours. The anaerobic process begins after around 18-24 hours, due to the build of CO2 pressure in the bags. The fermented cherries are then dried in the sun on raised African beds for 15-18 days, during which they are carefully turned to prevent over-fermentation or mould formation. Once the cherries have sufficiently dried they are rested before being transported to a central dry mill in Addis Ababa for secondary processing (hulling, grading, sorting and handpicking).

  • Status Spot
  • Subregion Bule Hora, Guji
  • Producer Type Small Holder Farmers
  • Wet Mill Guji Bule Hora
  • Processing Natural/Dry Processed
  • Processing Description Natural with extended 4 day 'anaerobic' fermentation
  • Bag Types Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety Ethiopia Heirloom Varieties
  • Coffee Grade ETH CA NAT GUJ G1
  • Min Growing Altitude 1900m
  • Max Growing Altitude 2150m
  • Screen Size 14 Up
  • Origin Ethiopia
  • Warehouse Vollers Group Uk
  • On Sale No
  • Top Lot No
  • CTRM Contract Number P8001670-2
  • Price Per Kg £11.95