ETHIOPIA - Guji
Quality 1 - 100% ARABICA
TASTING NOTES: Red plum, milk chocolate, caramel
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Treatment: WASHED
Score: 86
Roasting: MEDIUM
Variety: HEIRLOOM
Acidity / Body: MEDIUM and BALANCED
Region: HAMBELLA
Altitude: 2100 - 2200 m
History
Aman Adinew founded Metad in 2010, a company specializing in coffee production and processing in Ethiopia. Production officially began three years later, in 2013. Shortly after, his brother, Tariku Adinew, joined the company to contribute to its development.
Metad has ten strategically located wet mills (post-harvest processing stations) in the woredas (districts) of Hambella and Gedeb, two regions renowned for the quality of their coffee. The company works closely with 15,000 small coffee farmers spread across ten kebeles (villages).
Producers in Tirtira Goyo use two agroforestry models to cultivate their coffee:
- The coffee orchard (garden coffee): a method where coffee plants are grown intensively, often in association with other plants, in delimited spaces.
- Semi-forest coffee: a more natural approach, where coffee trees grow under the cover of trees, in harmony with the forest ecosystem.
These farms are 100% organic and practice polyculture, incorporating shade trees to protect the coffee plants and promote biodiversity.
Tasting notes:
red plum, milk chocolate, caramel
drying method
washed
The cherry skin is removed by machine and then fermented (12 to 72 hours) in large cement vats. Once the process is complete, the berries are washed in trenches under running water and sorted by weight through trapdoors. The drying method will be identical to the natural method.
