TASTING NOTES APRICOT, JASMINE, WATERMELON ORIGIN ETHIOPIA REGION SHAKISO, GUJI ZONE, OROMIA REGION FARM JILO BARKO, JARSO MUDA, AND TEKLU MIJU VARIETY INDIGENOUS HEIRLOOM ALTITUDE 1600 - 1900 METERS PROCESS METHOD NATURAL, DRIED ON RAISED BEDS
Every year, more and more coffees sourced from theGujizone have captured the attention of coffee experts and at Royal we have come to expect spectacular coffees fromGuji. ThisorganicGujinaturalprocessed lot was sourced from 3 farms (collectively 75 acres) around the community ofGatameMukain the covetedShakisodistrict. The farmers (Jilo Barko, Jarso Muda, Teklu Miju), deliver ripe cherries to the station inShakiso, which is owned and operated byGujiHighland Coffee Plantation. Ripe cherries are carefully sorted and then placed on raised drying beds in thin layers to dry for15 to 20 days and turned regularly to avoid over-fermentation and mold. Raised beds are carefully constructed to ensure proper air circulation and temperature control, for optimal drying. Once the cherries are gently dried to11percent moisture, they are transported to theGujiHighland Coffee Plantation dry-mill where the same focus on sorting and quality control is executed through to the final export stage.