An Ethiopian man turns coffee cherries.  For the Natural or Dry Process raw coffee beans are dried inside of the fruit for about 21 days, this is the traditional method in areas of Ethiopia like Guji, Harrar, and Sidamo.
coffee fruit on the branches of a coffee tree.  The greener fruit are unripe while ripe cherries will be bright red to maroon in color.  Picking only the ripe cherries delivers the highest quality coffee.
Ethiopia Guji Kerchanshe Natural Green Coffee Beans

Ethiopia Guji Kerchanshe Natural Green Coffee Beans

Regular price $7.50

A classic Ethiopia "Sidamo" profile, with herbal, floral and fruity notes.  What many people would consider a "berry bomb".  This coffees at lighter roasts, are sweet and floral with rustic sweetness, while at darker roasts it becomes rich and chocolatey with floral/fruity highlights.

This floral, sweet stunner hails from Guji, a recently separated denomination from Sidamo.  In recent years it has been recognized that the coffees from Guji were especially expressive of what was classically thought of as the Sidamo profile.  Heirloom varieties and the hot dry season lend themselves well to doing natural, or dry process coffees, and they've been doing them in Guji for as long as history can remember.

Country Ethiopia
Recommended Roast Level Light-Medium Roast
Tasting Notes Sage, Blueberry, and Brown Sugar
Process Washed
Density, g/L 750
Product Type Green (Raw, Unroasted) Coffee Beans
Species Coffea arabica
Varietal(s) Heirloom