KERCHA, GUJI - WET PROCESS (WASHED)

This lot comes from Bilida Bukisa, a village located in the Kercha district of Guji, Ethiopia. This coffee grown at over 2100 meters above sea level and is wet-processed at a mill that sources from small farmers growing in neighboring villages.

Processing details

After the cherry is removed, the coffee undergoes 24–36 hours of fermentation to break down the mucilage, then dries on raised beds for 10–12 days.

Tasting Notes

This careful process highlights the coffee’s natural clarity and complexity. In the cup, it delivers a vibrant, fruit-forward profile, with sweet, syrupy notes of peach and orange marmalade, and a clean, lingering finish.

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Summary
processing method: washed (wet process)
region: kercha, ethiopia
altitude: 2100+ meters above sea level

tasting notes: peach, orange marmalade
recommended brew method: omniroast