Ethiopia Guji G3 Natural Dogo Sodu

Tasting notes: Like the Honey Monster pelting green apples at you (don't worry, his aim is terrible) but occasionally he slips a lime in.

Region: Oromia, Guji

Altitude: 2,100 - 2,300 m.a.s.l.

974 JARC selections and indigenous varieties.

Processing: Natural

Sourced from the lush landscapes of the West Guji zone in Oromia,
Ethiopia, this exceptional lot brings unique and outstanding
characteristics to every cup. Carefully cultivated in the Bule Hora
woreda, the coffee is meticulously processed at the Gerba Dogo
Station. Managed by dedicated producers including Sida Udessa,
Wosene Burka, Shonora Gata, and Wodessa Tuku, this station reflects a
profound family legacy that has shaped the region's coffee operations
and washing stations for decades.

The station is nestled in an area celebrated globally for its complex,
sweet flavour profiles and vibrant coffee heritage. This beautiful
environment is further enhanced by rich, well-drained volcanic red clay
soils, creating the perfect terroir for cultivation. Operating with a strong
commitment to sustainability, the station is Rainforest Alliance and UTZ
certified, relying entirely on organic methods to nourish the land. This lot
is the true result of a deep-rooted community effort, representing a 120-
hectare cooperative area nurtured by over 100 supplying smallholder
farmers and their families.

To maintain remarkable consistency and peak ripeness, the
station proudly sources 90 per cent of its cherries from within a
very close two-kilometre radius. This highly localised approach
allows for rigorous quality control during the bustling harvest
season, which peaks between October and January. During this
time, the community selectively harvests only the best cherries, a
dedicated practice that significantly improves both cup quality
and shelf life.
To ensure the highest quality, GerbaDogo employs a meticulous natural
processing method. After the ripe cherries are carefully sorted, they
bypass any washing steps and are immediately prepared for a slow-drying phase. The coffee is patiently monitored, turned regularly by
hand, and dried on traditional raised African beds under protective
shade nets. This crucial shaded drying process spans 18 to 25 days,
gently guiding the beans until they reach the perfect moisture content.