This Egu Abaya coffee was grown in the district in Guji, Oromia. Located at an altitude of around 2000-2100 masl, coffee cherries grown in this region mature slowly. Guji is named after a tribe of the Oromo people. The name Messina means ‘a gold mine’ in the local language of Oromifa. Oromo people have a long tradition of coffee cultivation.
Egu Abaye washing station is a privately owned communal wet mill by Israel Degfa who owns and runs more than 20 washing stations across the south and south west of Ethiopia. This lot has 699 smallholder producers delivering coffee cherries to this washing station. During harvest season, farmers deliver their coffee cherries to Egu Abaye daily where coffee is hand sorted before processing.
Like Yirgacheffe, coffee from the Guji area was previously categorised in the same group as coffee from Sidamo, a very wide geographical classification covering much of central and southern Ethiopia. However, Guji coffee is quite distinct from either Yirgacheffe or Sidamo. Coffee from this region is typically grown on a very small scale in the garden of the producers, where it is intercropped with other crops. Most coffee is organic by default.
In Ethiopia, coffee is typically traded on the Ethiopia Commodity Exchange or ECX where exporters can buy Ethiopia coffee beans to sell in the international coffee market. While most coffee does go through the ECX, reforms recently passed by the government have allowed larger farms and coops to market and sell their coffee directly to consumers, resulting in increased traceability and fairer pricing.
Producing high quality natural coffee can be challenging and requires high attention to detail. Israel has implemented training programs to increase cherry quality and invested in flotation systems for sorting before cherries go into production.
During processing cherries go through a washed process, followed by fermentation for 78hours, before being dried on African raised beds for another 18 days until coffee cherries are completely dry depending on the climate. This washed Egu Abaye lot is a standout this year. It showcases the complexity of washed coffee from the Guji region.
Sidamo is a region that is well-known not only for the floral aromas but also the fruity sweetness. This coffee has a rounded texture, soft citric acidity and nice fruity sweetness which enables baristas to choose various methods and recipes to make a great cup of coffee.
How this coffee is roasted
This coffee is developed slightly more to highlight the sweetness of the coffee.
- Origin: Ethiopia
- Region: Oromia, Sidamo
- Farm: Egu Abaye
- Altitude: 2,000-2,100masl
- Variety: Heirloom
- Process: Washed
- Best Ageing Window: 14-21 days
- Best as: Pourover Filter, Espresso
How to brew this coffee
- Espresso: 20g dose, 44g beverage yield, 20s extraction time
- Flavour Profile: Green tea, lemon, peach
- Milk: 23g dose, 42g beverage yield, 29s extraction time, 150g milk
- Flavour Profile: Milk chocolate, green tea, stonefruits
- Pourover Filter: 15g dose, 45g water + 30s blooming, 1m 30s extraction time, total 225g water
- Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
- Flavour Profile: Green tea, white peach, lemon, apple