Ethiopia Guji Gerba Dogo

Gerba Dogo is the name of the buying site and farm area this coffee is from, and gets its name from the region - Dogo Sodu town, Gerba area (you also see it spelled "Dogoo" and "Doku"). It's owned by a man named Morkata who's from the region. He's part of the Shonora family, who has also been one of our key sources for Guji Coffee. They produce both wet and dry process coffee from many of the surrounding Kebeles (equivalent of a small town), like Rogicha, Dogo Bulcha, and Dogo Sodu. It's a very high altitude zone, with farms stretching up beyond 2200 meters above sea level. Coffee from these high altitudes can be quite dense, and small -- especially Ethiopian landrace types that are already on the small side. The coffee is pulped of its fruit with a disc machine that uses friction to remove the fruit, then fermented overnight in cement tanks. Fermentation is mostly a means to an end, that being to break down and remove the fruit mucilage that's stuck to the seed. But it also tends to yield a much more refined cup profile than dry process, often floral and bright in the case of coffees from Guji. The wet coffee is dried in thin layers on raised beds in full sun here, and it's not uncommon to see coffee dry in less than a week. We found the cup expressed aromatic florals and juicy sweetness when roasted to City/City+.