Filter: Ethiopia Guji Mi'essaa Robe Natural

This new harvest Ethiopia coffee comes from Osito.  We are always on the hunt for good Ethiopian coffee and we like coffees from Guji the best. Last year we had a bad season for Ethiopian coffees, however this year produce is of great quality. The high altitude leads to very good results in the cup. This fruity sweet coffee has some peachy strawberry notes with a tea like finish.

This lot of coffee, ‘Mi’essa Robe,’ is named after its coffee farmer and comes directly ro us by our friends from Osito. It’s a joy to be able to name a coffee that would have previously been referred to by the generic name of the region after the person directly responsible for its cultivation.

Mi’essa Robe, a 45-year-old coffee farmer, has dedicated his entire life to coffee cultivation. He inherited his farm from his parents and has continued to grow coffee with the same passion and dedication as his predecessors. This Mi’essa Robe coffee is processed at the Sookoo washing station supervised by Ture Waji and his team.

Ture Waji, known as the “King of Guji,” is a key figure in the production of this ‘Mi’essa Robe’ coffee, as well as many of the Ethiopia Guji coffees. As the founder of Sookoo Coffee, Ture has worked in the coffee industry since he was young, starting as an export and farm manager at his cousin’s coffee farm and at Guji Highlands Coffee. His experience and knowledge have enabled him to develop a quality-oriented system for producing specialty coffee. 

This Ethiopia Guji coffee has been processed using the natural method, where the coffee beans are dried inside the cherry before being hulled. This process enhances a complex and fruity flavour profile.

First, the cherries are hand-sorted and then placed on raised drying beds in thin layers. The cherries are turned every 2 to 3 hours for the first few days to prevent over-fermentation and mould growth. Depending on weather conditions, between 4 and 6 weeks later, final shelling, sorting and preparation for export take place.