Details

From Chipp Coffee Co.

This lot is the result of the dedication of the 500 smallholder farmers from the Guji region who deliver their cherries to the Hadeso washing station. The Guji region has a long genealogy. In 2002 Guji itself detached from Yirgacheffe, which had previously been folded in with the Sidamo name. The Guji region takes its name from the Oromo people, a tribe who have farmed on the land for generations. Farming methods in this region remain largely traditional, where farmers intercrop their coffee plants with other food crops to maximise their land and provides food for their families. In addition to this most farms are traditional and organic by default as farmers typically use few, if any, fertilisers or pesticides. Most work is done manually and very little work is mechanised. All coffee is selectively hand-harvested before being delivered to the washing station. At the station, coffee is sorted to remove damaged and underripe cherries and is then delivered to be de-pulped within 6-8 hours to prevent further unwanted natural fermentation. The coffee is fermented in tasks for 36 - 48 hours where the water is frequently replaces. After washing the coffee is delivered to raised beds to dry for 5 - 7 days. During this time the coffee is hand sorted and regularly turned to remove any further damaged or discoloured beans. This coffee is classed as a grade 1 coffee which is the highest quality grading a coffee can be given. The long standing traditions directly contribute the exceptional quality of this coffee as the majority of the work is done by hand from planting and farming to cultivation and processing delivering a meticulously crafted cup of coffee.