Complex flavours, Black Tea, Honey and Spices.
During our evaluations of Ethiopian coffees this year, this coffee from West Ethiopia, Biftu Gudina was the best we tasted. Also the most expensive; but we don’t mind paying premium prices for such a coffee.
The coffee is made up of small batches of cherries from approximately 600 smallholder farmers and is also grown in semi wild and wild forests, it is difficult to know what variety it consists of besides Typica. The coffee is traditionally grown using organic practices, but this process station is not certified as a producer of organic coffee.
The coffee is hand picked by the farmers and their families. After delivering the coffee to the mill it is de-pulped and mechanically de-mucilaged. The parchment is soaked for 24-36 hours before it is graded in washing channels into two grades and then soaked again for 12-24 hours. The coffee is then dried on African elevated drying beds for 10-15 days. Parchment is continuously sorted during drying to eliminate defects. The coffee is shipped and stored in grain pro bags.