Ethiopia Agaro Biftu Gudina Coop

Biftu Gudina has all the markers of a lovely Western Ethiopia coffee, notes of peaches, natural dried apricots, sarsaparilla and cola sodas, marmalade, and a subtle floral aroma. City to Full City. good for espresso.

In stock
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Agaro, Western Ethiopia
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date June 2018 Arrival
Lot size 120
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade 1
Appearance .4 d/300gr; 15+ screen
Roast Recommendations City to Full City
Type Farm Gate

Biftu Gudina cooperative is located in Agaro town, South-Western Ethiopia, not too far from some others we've bought the past couple of years (Qota, Sadi Loya, Duromina, etc). Biftu Gudina got their start with the help of a non-government organization that not only coordinated agronomists and managers for each of the coops they work with, but also had a business adviser assigned that helped the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members. They are now under their own management, and the coffee is sold through a Union who we started working with last year. Unions provide agronomical support to the coops, and also have export licenses, which up until this year, has afforded thm access to the global market without having to go through the Ethiopia Commodities Exchange. Biftu Gudina sits at nearly 2000 meters above sea level, a convenient delivery site for the surrounding highland farmers who's coffee is planted between 1800 annd 2100 meters above sea level. The coffee is depulped and then fermented for a full 36 hours in washing channels, then moved to soak in clean water, before being laid to dry on raised drying beds.

With smells of brown sugar, dried peach, and a mild floral aroma, Biftu Gudina has all the markers of a lovely Western Ethiopia coffee. The aroma has a subtle accent of lime, like candied lime peel rather than juice, which adds a nice counterpoint to syrupy stone fruit smells, and inticing dark sugar sweetness. Stone fruit flavors are a central component in the cup, and remain as much at a pretty wide range of roasts. I pick up on flavor aspects of canned peaches, natural dried apricots, fruited flavors with heft rather than of the more delicate nature that we might taste in coffees from Ethiopia's southern regions (Yirga Cheffe, Guji Zone, etc). There's a "root" like flavor too, with the herbal character of sarsaparilla and cola sodas, especially when roasted to City+ and Full City. I really like this as darker roast, dried fruit and dark cocoa flavors come off as "chewy" in how dense they seem. Flavor notes of chocolate syrup, apricot nectar, and orange marmalade are distilled into an inky and delicious espresso shot too.