Sewda

Guji gang, Guji gang, Guji gang, Guji gang (Guji gang)

We’re always suckers for some delicious coffee from the Guji region in southern Ethiopia. A classic Ethiopian profile with lots of blueberry and some winey characteristics, we bought it mostly for all of you who love big, fat, juicy anaerobic naturals. Anaerobic natural process still begins with soaking full cherry to remove floaters and any other potential defects. The cherry is then sealed in air-tight tanks and controlled with valves to remove and seal all oxygen out. The fermentation takes 7 days and is complete when the pH level has dropped to 3.8, this achieves the desired profile. During this time the tanks were placed in water baths to keep a stable temperature of 15-18 degrees and slow the fermentation as much as possible. Once removed from the tank the cherries are rapidly dried to 35% before slowly drying to the 12% for export over the next 30 days. With two identical processing methods but from different regions in Ethiopia, try Ayla and compare the pair. Anaerobic processing develops brilliant flavours and complexity, look for notes of melon, blueberry and jelly fruit cup sweetness. Massive thanks to Cafe Imports for letting us indulge our love of funky natural coffees.