Jilo Barko, Jarso Muda, and Teklu Miju
Shakiso, Guji Zone, Oromia Region, Ethiopia
November - February
1600 - 1900 masl
Full natural and dried on raised beds
Every year, more and more coffees sourced from the Guji zone have captured the attention of coffee experts and at Royal we have come to expect spectacular coffees from Guji. This organic Gujinatural processed lot was sourced from 3 farms (collectively 75 acres) around the community of Gatame Muka in the coveted Shakiso district. The farmers (Jilo Barko, Jarso Muda, Teklu Miju), deliver ripe cherries to the station in Shakiso, which is owned and operated by Guji Highland Coffee Plantation. Ripe cherries are carefully sorted and then placed on raised drying beds in thin layers to dry for 15 to 20 days and turned regularly to avoid over-fermentation and mold. Raised beds are carefully constructed to ensure proper air circulation and temperature control, for optimal drying. Once the cherries are gently dried to 11 percent moisture, they are transported to the Guji Highland Coffee Plantation dry-mill where the same focus on sorting and quality control is executed through to the final export stage.