A balanced and dynamically fruited dry processed coffee from hot to cool.
Fruit jam, ripe strawberry, lil' blueberry, hint of cherry with a cocoa accent and sweet lingering finish.
This dry processed coffee comes from a privately run coffee site in Gerba town, Western Guji Zone. This is one of a hand full of sites operated by Abiyot Agaze, who over the past couple of years has supplied us with some of our highest scoring naturals, including Buno Dambi Uddo earlier in 2022. Elevation at the farms they buy cherry from range from 1900 to 2300 meters above sea level.
Each lot they produce is made up of coffee from a few hundred different farmers in the region, most with only a few hundred coffee trees or less. You tend to see coffee intercropped with other fruits and vegetables, "false banana" being one the more common food staples to see planted in the region.
The false banana plant has many uses, and is widely utilized for its starchy inners that are often fermented with yeast to make a bread ("kocho"), and the leaves can be transformed into roofs for houses, baskets, and more.
Dry processing is the oldest coffee processing method still used, and involves drying the coffee bean and cherry whole. From pictures you see, you might think you can just dump the cherries to the beds and wait. This is not the case, and the best lots take a lot of preparation!
The coffee has to be spread out to a layer depth of only a few centimeters, no more, in order to allow air flow and left to dry for 3-4 weeks. The coffee is turned hourly, or even more frequently, in order to facilitate even drying and keep the coffee from molding.
It's not difficult, but requires constant attention. Workers continually pull out lower quality coffee in the form of physical defects and coffee that was not harvested at peak ripeness in order to cultivate Grade 1 quality.
Processing Dry Process (Natural)
Drying Method Raised Bed Sun-Dried
Cultivar Detail Heirloom Cultivars
Grade Grade 1
Farm gate purchasing program = more money for the producers
content courtesy of coffeeshrub