Ethiopia Dry Process Guji Tuku

Cupping Notes:

Impressive interplay of complex fruits and delicate aromatics. Notes of blueberry and blackberry have juicy brightness, accented by flavors of melon, cascara tea, hints of rose water and fresh herbs. 

Region: Gerba Doku, Bule Hora, Guji Zone
Variety: Heirloom Cultivars
Altitude: ~2125+ masl
Processing: Dry Process (Natural)
Certification: Farm Gate

Farm Description:

The lot was processed at a privately owned coffee mill called Gerba Doku Tuku, not far from Gerba town, Guji Zone. "Tuku" is the mill owner's name (green jacket, third photo), who is working with a local exporter as a vertically integrated wet mill. In this case, the exporter provides Tuku financing to buy cherries during the harvest season, and a link to the market. 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"). 

Description from Coffee Shrub.