Individual Coffee beans recommended | Ethiopian Coffee | Sidamo Guji Bildiimoo

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Sidamo Guji Bildiimoo Lot #2

Country: Ethiopia

Location: Sidamo Guji

Category: Grade 1

Treatment method: washed process

Category: Ethiopian Heirloom

altitude: 1900 m

Breeze: Bright citrus acid floral thick fruit juice finish

On the west side of Arsi, in Nensebo, there is a private processing plant- Gora Kone Washing Station, which collects coffee cherries from various small farmers in the surrounding area. Nensebo is a small region in Oromia, Ethiopia. The valleys account for 70 per cent of the area, the remaining areas are drylands and plateaus, and natural drinking water accounts for only 4.6 per cent. Coffee is an important commercial crop, cultivated on more than 5,000 hectares. The total annual output is about 10 containers, five for washing and five for drying. Usually a batch consists of about 150 bags of shelled beans, equivalent to 100 bags of green coffee beans.

About 800 small farmers deliver small quantities of coffee cherries daily to the processing plant. Usually each coffee farmer owns less than one hectare of farmland. Most of the coffee is grown organically, mostly using organic compost. A coffee tree produces no more than 200 grams of green coffee beans, and farmers typically have fewer than 1500 coffee trees per hectare.

Before entering production, farmers manually separate hand-picked coffee fruits into ripe and unripe. After removing the pulp using an Agarde pulper, the pulp is graded by density. The shelled beans then ferment in water for 24 - 48 hours, depending on weather conditions. Through the channel water flow, the different density of shelled beans will be differentiated again. It will be soaked in water for about 12 - 24 hours before being moved to the drying station. The beans will first dry in the shade. Depending on the weather conditions, drying will then take place on African trellises under sunlight for 10 - 12 days. Coffee beans are covered with black mesh at noon and at night.

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