Ethiopia Dry Process Guji Tuku

The lot was processed at a privately owned coffee mill called Gerba Dogo, not far from Gerba town, Guji Zone. "Tuku" is the mill owner's name (green jacket, third photo), who is working under a local exporter as a vertically integrated wet mill. In this case, the exporter finances Tuku's cherry buying during the harvest season and are given the opportunity to market his coffee in return. The processing site sits at 2125 meters above sea level, and some of the farms they buy from are even higher elevation. The dry process method is the oldest way of processing whole coffee cherries down to the green seeds we roast, and is a big part of why coffees like Tuku taste so fruity. It takes a lot longer to dry whole coffee cherries down to the standard of 10-11% moisture, and during that time a fermentation occurs within. Not only are dry process coffees often fruit-forward, they also produce a lot more chaff than fully washed ("wet process"). Just be aware of it and be sure to vacuum your roaster between batches, especially for those with open heating elements, like a Behmor. Speaking of which, we're seeing some pretty small beans in this lot, thankfully not so small that you need to worry about roasting in your Behmor. We tested 200 grams of coffee, and only had a couple beans slip through the grid.