ETHIOPIA | DANBI UDDO

10,90 

Kurzbeschreibung

JOHANNISBEERE | DUNKLE SCHOKOLADE | MOLASSE

This coffee is from the Gigesa washing station, which is privately owned by Faysel Abdosh, near Shakiso in the Guji Zone.
About 850 small farmers from the Danbi Uddo area sell their selectively handpick coffee cherries at the wet mill. This is a wet processed and handsorted lot. Only the ripest cherries got pulped, fermented, washed, and laid to dry in the sun on raised beds for about 10-12 days.
Coffee from Shakiso is unique – flavorful and sweet. The cup has a juicy, delicate acidity of black currant and citrus and a caramel sweetness with a crisp dark chocolate body rounding out this exceptionally clean coffee.

Roast: light-medium

Mahlgrad
Füllmenge

Ethiopian coffee selection from Danbi Uddo near the town of Shakiso in Guji. Guji Gigesa is a hilly, mountainous area with well drained and fertile soil. The nature is lush and green, and coffee trees have grown here in – “the birthplace of coffee” – long before we started to drink it. There is an incredible diversity of flavor and character that exists among microregions.
This coffee is from the Gigesa washing station in the Shakiso area of the Guji Zone and is privately owned by Faysel Abdosh. Opened in 2014 they already producing 8 containers of washed coffees and 7 containers of naturals. The grades vary, and they generally do lot separation.
About 850 small farmers in the hills surrounding Gigesa selectively hand pick coffee cherries of various local heirloom varieties and sell them at the wet mill. An average farmer is having a farm size of less than 1 hectar, typically they have less than 1500 trees pr hectar, and 1 tree is producing cherries equal to less than 100 – 200 grams of green coffee. Most coffees are organic by default.
There are ample natural shade trees (Birbira, Wanza, and Acacia trees for shade) in the area, and the altitude of the growing areas ranges from 1850 to just under 2000 meters, and temperatures are moderate, reaching up to around 77° Fahrenheit during the day, and cooling to around 60° Fahrenheit at night. The people in this area are known as Guji Oromo, and coffee farming has been a core part of the culture in the highland areas. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics; citrus and floral accents, a lively cup character.
This is a wet process lot. Before they go into production ripe cherries are hand sorted for unripes and overripes by the farmers. They are pulped by a disk pulper and graded in the pulper by density. The parchment is then fermented under water for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. Its then soaked 12-24 hrs in fresh, clean water before it’s moved to the drying tables, where the coffees dry in the sun for about 10-12 days, depending on the weather conditions. Coffees are covered in shade nets during midday and at night.

Gewicht n.a.
Region

ETHIOPIA > GUJI > DANBI UDDO >SHAKISO

Processing

FULLY WASHED

Variety

ETHIOPIAN HEIRLOOM

Altitude

1.900 m

Farm

VARIOUS SMALLHOLDER FARMERS

Producer

FAYSEL ABDOSH – GIGESA WASHING STATION

Direkthändler

NORDIC APPROACH