Ethiopia Guji Uraga

Highlights

“At some of Ethiopia's most extreme coffee altitudes lies Guji's Uraga region, a dense mountainous forest spanning almost a thousand miles. Within that forest sits Yabitu Koba, where a processing centre receives cherry transported in from surrounding farms; the coffee is fermented in cement tanks for 48-60 hours and dried on raised beds for 7-8 days. Koba's producers intercrop with false banana, maize, korch, wanza and sesa for shade, and farm a highly fertile sandy loam that needs no fertiliser to produce quality. The farmers belong to the Oromo people, speak Oromiffa, and are recognised in the specialty world for their ancestral coffee wisdom.”