About This Single Origin 

Ethiopia Alaka | Guji Natural

ROAST:  Espresso Roast
PROCESS: Natural
REGION:  Guji

ELEVATION: 1800-2200

VARIETAL: Mixed Heirloom

CUP: Floral, Black tea, Blueberry, Hi-chew stick grape

Many of you will have the taste of our recent honey processed Ethiopian coffee, Halaka, still on your mind. This naturally processed Ethiopian, Alaka, is from the very same washing station. We welcome back Gizaw Alemayehu who is quickly becoming one of our favourite producers!

To quickly recap, Gizaw Alemayehu of the Gizaw & Frehiwot Washing Station entered producing coffee as opposed to growing coffee in response to a shift in government. When a new socialist government came into power in 1974,  through a process nationalising the country they seized ownership of his farms.

This coffee hails from 1800-2200 metres above sea level with a temperature range of 12.7-29.6 degrees celcius throughout its growing season. The coffee was all hand picked. Once the cherries reach the mill they are floated for defects, graded and then placed on raised African drying beds. To protect the cherries from too much expose to the sun they are monitored for moisture and turned for even drying. They are also shaded between 12-3pm. Drying typically takes 20-30 days and is considered complete when the coffee reaches a moisture content of 11.5%. 

The screen size and shape of these beans are a little larger and more varied than the Halaka. Counterintuitively, this makes it a little easier to roast! In the cup we have been finding beautiful ‘dark’ flavours like black plums, blackberries and dark chocolate. Also, black tea, which perhaps isn’t so dark. This is a sweet, complex cup and one of the best natural Ethiopians we have found this new season that is only arriving!