Guji is famous in the coffee-growing region for its rich and volcanic soil. The high altitudes of 1600 - 1700 masl, bi-modal rainfall patterns and dry weather allow coffee to develop slowly and consistently. The coffee comes from smallholder farmers of Hambela Wamena with farms of less than 2.5 hectares and has gone through a natural process. Natural processing refers to drying the cherry together with the coffee - ultimately roasting and brewing causing the sugars and other compounds present in the cherry to ferment together with the seed, evolving into a cup of coffee with notes of floral, peach and strawberry.
Cup Characteristics: Floral, Peach, Strawberry
Varietal: Gibirinna 74110