Ethiopia Gotae Sodu
This coffee is from the Guji zone of what is known as the “Oromia” region by the coffee trade. It comes to us from a washing station owned by Abebe Mulugeta Kassa Genete and his son Sisay, located near the town (kebele) of Gotae Sodu. The smallholders who deliver to this washing station pick from trees in a semi-forested land. Like many areas of Ethiopia, the coffee farms are more like forests, with many indigenous tree species planted throughout.
Smallholders deliver their cherries to this wet mill throughout the harvest season, picking. in the morning and bringing cherry for delivery in the afternoon, where it’s de-pulped, and then left to ferment for between 24-60 hours. The coffee is soaked in water for about 5 hours before being washed, and then dried on the raised drying beds. It’s frequently raked so that the moisture is homogenous and drying is even. The parchment rests before being dry milled and prepared for export at a mill in Addis Ababa.
Flavors remind us of orange, honeysuckle, and berry.
Region: Guji
Elevation: 2200-2250masl
Variety: Ethiopia Landraces
Processing: Washed
Roast Level: Light
This coffee is from the Guji zone of what is known as the “Oromia” region by the coffee trade. It comes to us from a washing station owned by Abebe Mulugeta Kassa Genete and his son Sisay, located near the town (kebele) of Gotae Sodu. The smallholders who deliver to this washing station pick from trees in a semi-forested land. Like many areas of Ethiopia, the coffee farms are more like forests, with many indigenous tree species planted throughout.
Smallholders deliver their cherries to this wet mill throughout the harvest season, picking. in the morning and bringing cherry for delivery in the afternoon, where it’s de-pulped, and then left to ferment for between 24-60 hours. The coffee is soaked in water for about 5 hours before being washed, and then dried on the raised drying beds. It’s frequently raked so that the moisture is homogenous and drying is even. The parchment rests before being dry milled and prepared for export at a mill in Addis Ababa.
Flavors remind us of orange, honeysuckle, and berry.
Region: Guji
Elevation: 2200-2250masl
Variety: Ethiopia Landraces
Processing: Washed
Roast Level: Light
This coffee is from the Guji zone of what is known as the “Oromia” region by the coffee trade. It comes to us from a washing station owned by Abebe Mulugeta Kassa Genete and his son Sisay, located near the town (kebele) of Gotae Sodu. The smallholders who deliver to this washing station pick from trees in a semi-forested land. Like many areas of Ethiopia, the coffee farms are more like forests, with many indigenous tree species planted throughout.
Smallholders deliver their cherries to this wet mill throughout the harvest season, picking. in the morning and bringing cherry for delivery in the afternoon, where it’s de-pulped, and then left to ferment for between 24-60 hours. The coffee is soaked in water for about 5 hours before being washed, and then dried on the raised drying beds. It’s frequently raked so that the moisture is homogenous and drying is even. The parchment rests before being dry milled and prepared for export at a mill in Addis Ababa.
Flavors remind us of orange, honeysuckle, and berry.
Region: Guji
Elevation: 2200-2250masl
Variety: Ethiopia Landraces
Processing: Washed
Roast Level: Light
