We taste: strawberry jam and cooked nectarine complemented by violet like florals, a basil like herbaceousness and a syrupy body

Producer: small-holder producers

Region: Dogo Sodu Kebele, Guji Zone, Ethiopia

Elevation: 1,900-2,200 meters above sea level

Process: Natural

Coffee Story*

This lot was processed at a privately run coffee processing site in Dogo Sodu village ("kebele" = village). Located in the Ethiopia's Southern Guji Zone, the farmers who deliver to the Dogo Sodu mill have coffee planted in high altitude zones nearby that span a range of 1900 - 2200 meters above sea level.

They produce both wet and dry process coffee at the mill, this being a full natural/dry process coffee, dried in whole cherry. The mill has registered more than 200 small farmers in total from the villages bordering the site, most with an average farm size of 2 hectares of coffee or less.

The dry and wet process coffees start out the same, in that the whole cherry is first floated in water to remove the underripe coffee before processing (unripe coffee will float to the top, while the ripe coffee sinks).

At the Dogo Sodu site, the farmers are paid a premium to delivery only ripe cherry, so selective harvesting is employed at the farms before the coffee is even delivered. The coffee is then moved to raised drying beds for around 3 to 4 weeks time, until dried to around 11% moisture content.

*written by Coffee Shrub