Product details of KOPIRICA Coffee (100% Arabica) Ethiopia Guji Sidamo (Washed) Single Origin Coffee
KOPIRICA Coffee (100% Arabica) Ethiopia Guji Sidamo (Washed) Single Origin Coffee
Origin: Guji Zone, Oromio Region, Ethiopia
Varietal: Heirloom
Roast Level: City +
Processing: Fully Washed, Rised Bed and Sun Dried
Region: Guji Zone, Oromio Region, Ethiopia
Altitude: 1700 – 1800 Meter above sea level
Flavour notes: Citrus, Lemons, Jasmine, medium to high acidity, clean and silky mouthfeel, fruity and floral notes lingering aftertaste.
Cup: The natural Sidamo offers balanced complexity and core notes akin to the washed profile, featuring Mulberry and florals However, its fermentation process yields deeper fruity notes with a wine-like quality, ranging from elegant and vibrant to rich and full-bodied, reminiscent of pinot noirs. The acidity remains high, enhancing the profile’s versatility, while the mouthfeel is medium to thin, characterized by a juicy and smooth sensation influenced by Sidamo’s distinct character.
Guji is a province in the southern part of Ethiopia, with the city of Awasa its capital as of 1978.Almost all of these coffees are grown at elevations between 1600-2200 meters above sea level. Generally, coffees in Guji are harvested between October and February with the subsequent shipping period commencing from April (at the earliest) through to about September each year.
This coffee is grown in the Oromia region, one of Ethiopian’s largest specialty coffee growing producers. Specifically, the farm is located in Shakisso (Guji zone), which is in the Southern and less-known part of Oromia.
The landscape is characterized by sharp and rugged hills, ridges, plateaus, valleys and flats creating a stunningly dramatic setting. The regions’ volcanic soil is bursts with nutrients, creating deep red and brown top-layer of soil, while the regions high altitude and dry weather allow for the cherries to develop very slowly.
The ripe cherries, nurtured under the African sun, are carefully harvested and swiftly transported to a local washing station under close supervision. Here, amidst the bustling activity, meticulous sorting ensures that only the finest specimens are chosen for further processing.
At the farms’ washing station, the coffee is pulped with an Agared machine (a pulper that has no mucilage remover). Depending on the climate, the coffee beans are fermented for about 35-48 hours in fermentation tanks. The coffee is then washed and dried in parchment for 9-15 days on elevated drying beds.
Selected coffee parchment begin their transformative journey on raised drying beds, strategically positioned to maximize the region’s optimal conditions. Over 9-15 days, the warm, dry air of the Ethiopian highlands gently guides the cherries as they transition into exquisite coffee beans.
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KOPIRICA coffee beans undergo meticulous hand-picking to eliminate all defects and rotten beans, ensuring the highest quality and safeguarding your health.
Food safety and hygiene have no compromise; rusty steel surfaces of those conventional carbon steel / cast iron drum coffee roasters shall not be allowed in contact with the coffee beans during the roasting process.
Artisanal roasted by the state of art, fully stainless-steel Hybrid Coffee Roasting Machine. Carefully hand-picked post roasting for Quality Assurance!
Only at KOPIRICA, you’ll experience the dedication of fine crafting, from meticulous pre-roast prep to innovative roasting. Every cup from our beans delights the senses and liberates the soul. Our commitment to quality, craftsmanship, and eco-friendliness ensures excellence in every sip, choosing KOPIRICA means choosing excellence in every sip.
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