Guji / Kurume / Washed / GR. 1

Name: Guji / Kurume / Washed / GR. 1
Brand: Gemechu Shonora
SKU: ET2505
Availability: OutOfStock

REF: ET2505

Have we already mentioned this year is a Guji year? This washed lot is bright and juicy.

PROCESS:

Washed

ALTITUDE:

1900-2200 m.a.s.l.

SCA:

CROP:

2025

Ethiopia

Oromia, Guji

Gemechu Shonora / Gerba, Dogo, Guji

Out of stock

€17.20

Out of stock

Out of Stock

Guji / Kurume / Washed / GR. 1

Flavors
Roasting Tips
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€17.20

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Our coffee flavor profiles may vary as we consistently re-evaluate the quality of our coffees. Please keep in mind that coffee is an agricultural product, and its flavor notes can naturally evolve over time. Also, please remember that taste, especially in the context of such fragile product like coffee, is highly subjective! Our flavor notes reflect our individual interpretations during QC and shall be considered as guidance towards flavor groups rather than rigid and unquestionable coffee’s properties.

Roasting Tips

11.4%

Humidity

0.56

Water activity

A vast majority of Ethiopians are, from our experience, one of the most “user-friendly” coffees to roast. Very reactive, stable, with no tendencies to sky-rocket or plummet during the most important part – after first crack. Consideration should be given to the roast color – like in the case of most African coffees, we suggest roasting them a few Agtrons lighter compared to American or Asian. Sometimes 3-4 units darker (we’re talking about few-seconds differences sometimes) can smash out many elegant, delicate, floral and fruity characteristics of Ethiopian coffees which are, after all, so desirable in these gems.

Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.

Gemechu co-runs a company called Harruu Bunnaqa, and apart from exporting operations, he produces his own coffee and works with, hence buys from, smallholders around the Harruu subregion in Guji as well. A traditional variety for this area is kurume, which is also typical within the Yirgacheffe region.

The washed lot comes from Gemechu’s farm, it’s picked by hand and processed in the following way: the cherries are floated before depulping. Then wet parchment is fermented in tanks for 24-36 hours, then moved to raised beds for drying that lasts around 14 days. A classic, straightforward Guji washed. The coffee is later homogenised in plastic bags for a few weeks in a warehouse before heading to Addis for the exporting process.

The coffee is grown 100% organically, although it’s not officially certified due to the relatively small scale of Gemechu’s operations hence disproportionately high cost of such procedure.

Location: Oromia, Guji

Altitude (MASL): 1900-2200 m.a.s.l

Varieties: kurume & local landrace

Processing method: Natural

Gemechu Shonora

We met Gemechu during our first Ethiopian sourcing trip in 2024 and he took great care of us, showing us his Harruu Bunnaqaa Coffee Farms’ infrastructure, along with drying and dry-milling facilities.