Ethiopia Guji Hambela GR1 – Wine Process

This Ethiopian coffee is produced in the Oromia Guji region on a 200-hectare farm. Grown at an altitude of 2000–2100m, it delivers a uniquely expressive cup.

Anaerobic (oxygen-free) processing was introduced to the region in 2020. In this method, the coffee cherries are fermented in a fully sealed, oxygen-deprived stainless-steel tank. First, cherries are collected and meticulously sorted to remove under-ripe, over-ripe, and green fruit. Only the best fully ripe cherries are selected, tightly packed into the tank, and sealed.

The tank includes an air-exhaust valve and temperature gauge to allow CO₂ to escape while preventing oxygen from re-entering. As fermentation begins, CO₂ builds and fills the tank. The duration of fermentation is determined by temperature: warmer conditions shorten the process, while cooler temperatures extend it. For this coffee, the temperature must remain below 25°C for the entire fermentation period.

Typically, the cherries ferment for 4–5 days. During this time, pressure inside the tank forces the juicy mucilage flavours deep into the beans. By the end of fermentation, the cherries shift from bright red to yellow tones. They are then carefully removed and dried slowly for 15–18 days on African drying beds under full sun.

The farmers play an essential role in producing this unique coffee. Tracon recognises their importance and supports them through social initiatives, including school programs that give farming families greater access to education and opportunities for a brighter future.

TASTING NOTES:

Florals, mango, plum, purple grape and blackberry upfront