|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||Jun 8 2017|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.8 d/300gr, 15-17 Screen - a few quakers, but overall a really nice prep|
|Roast Recommendations||City to Full City; the darker end of this spectrum will show quite chocolatey, but with winey dark fruit tones as well|
|Recommended for Espresso||Yes|
Guji Highland farm is located in the southern Guji zone of Shakiso. The people are known as Gujii Oromo, and coffee farming has been a core part of the culture in the highland areas. It's a distinct coffee from Yirga Cheffe, and Sidamo. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics. Guji Highland farm was founded in 2012, and is a family owned and operated farm project. The plantation is roughy 250 hectares in size, sits between 2000 and 2300 meters above sea level, and is situated under the canopy of surrounding natural forest. They practice organic farming at Guji Highland, as well as at their other farm Mormora, benefitting from decades of plant debris decomposing on the forest floor. They add new plantings to the farm each year, all of the seed originating from a local heirloom that was collected nearby (they refer to as a "mother tree"). The family works with local small holders as well, buying their coffee, and also helping by offering training at the farm level as well as at their mill. Guji Highland currently only produces dry process coffee, with plans to build a wet mill in the future.
Being a dry process coffee, you can bet the cup is on the wild side. And it is, conjuring a multitude of fruit descriptors and more, but with refined acidity, especially considering this particular process method. We roasted as light as City, and dark as Full City, and were quite pleased with the way Guji Highland brewed all along this spectrum. Our lighter City/City+ roasts had a berry wine aroma, with more than a hint of jasmine flower in the cup, and flavor of mixed berry compote (a reduction of berries, spices, and usually orange juice). The cup is fairly clean for a natural process coffee, far and away superior to your average Grade 3. Acidity has a lemony effect, providing a backbone to the fruit tones without overpowering. Melon, cooked rhubarb, strawberry milk, and chocolate malt balls come to mind as I move through the cup, a complexity that pervades all the way through to the last finishing hints. Full City roasts have a flavor of Belgian dark chocolates filled with raspberry syrup, incredibly thick body too, which allows savoring of a mixture of fruit lambic, powdery cocoa, and a pungent jackfruit accent in the finish. Folks looking for lively blend components should consider this coffee, as a little bit goes a long way. I added in 1/3 Guji Highland to 2/3 of a wet processed Guatemalan coffee which made for a slightly intense espresso fruit-wise, but with incredible underlying sweetness from the Guat. It brewed nicely too, a complex array of bold fruit, sugar-coated nut, and citric zest found in the cup, that wouldn't otherwise be possible from either coffee separately. Play around with blending this DP Guji, or drink on it's own. Either way, there's lots to say about this coffee!