If you asked us why Ethiopian coffee has such a legacy for quality and distinctiveness, we would serve you this Guji and let it do the talking.
"Guji" is all coffee produced in the Guji area of the Gedeo zone, as decided by the Ethiopian Commodities Exchange. This sounds like a lot, but the ECX does a good job at ensuring quality coffee with classic cardamom and black tea notes from the producers growing coffee between 1770-2100masl. Our importer, Collaborative Coffee Source, then partners up with a private company to purchase coffee from the ECX and then "hand sorts and prepares the green coffee to CCS quality specifications."
As for processing, this coffee is pulped, fermented in water for 2-3 days, and then dried once the sugars are eliminated. This leaves us with some really nice acidity in the coffee!
As always we are thankful for the work our importers do with their producer partners at origin. CCS works hard to bring the best representations of Ethiopian coffee to the world with Heleanna Georgalis of Moplaco Trading Co. "Heleanna and her team purchase coffees from the Ethiopia Commodities Exchange (ECX) and once the coffees arrive at their facility in Addis, they are meticulously sorted so that the full potential of each lot is clearly distinguishable. Licensed exporters like Heleanna purchase coffees based on three criteria: broad geographic areas (e.g. Yirgacheffe, Sidamo), quality grade as determined by the ECX (e.g. Q1, Q2), and the lot’s date of submission to the auction. Bidders are not allowed to see or taste the coffee prior to bidding. These realities are why the work of Heleanna’s processing and export team is so fundamental to the quality of the coffee our roasters receive; it’s why we consider Moplaco to be a “producer”."
We purchased this coffee last year and likely will next year and the year after that! It's like when AC/DC put out a new record and you were stoked they didn't switch up the formula.