This beautifully sweet and tropical washed coffee opens with aromas of guava and peach tea. Notes of amaretto and honeydew in the cup complement crisp dried cranberry acidity, with a floral finish of hibiscus and a hint of chamomile.
Producer: Gogogu Washing Station
Region: Guji Zone
Altitude: 6,562-7,480 feet | 2,000-2,280 masl
Varietal: Heirloom Landraces
Notes: Peach Tea, Amaretto, Guava
Sourced by Red Fox, Wate Gogogu comes from independent washing station owner Kedir Jebril Imamu.
"Kedir grew up working odd jobs around Dilla, mainly construction. He eventually saved enough money to open his own coffee transportation company moving coffee from the bejewelled coffee forests surrounding Dilla—specifically Central and Northern Guji—down the mountain to major trade centers. Eleven years ago, Kedir built his very own washing station, Gogogu Bekaka, in the Gogogu kebele of (formerly) Uraga, Guji. Since then Kedir has gradually increased his bandwidth with the neighboring coffee farmers, increasing his volume at Bekaka to roughly 2 container loads annually. Two years ago, Kedir built his second washing station, Wate, also in the forests of Gogogu."
"Kedir’s fermentation process is extensive—he leaves freshly pulped seeds underwater for 60 hours compared to the average washing station’s 48. Coffees are then washed vigorously in elongated channels while being selected for quality. The less dense Grade 2 quality beans are sifted off the top of the channel and taken to their own drying stations. The denser Grade 1 coffees eventually make it to a soaking tank where they’ll sit overnight, removing any excess mucilage from the seed before they’re sent to the drying beds. Kedir keeps his parchment coffee covered in mesh for the first 5-6 days in order to avoid cracking and direct exposure to sunlight which can damage the integrity of the beans. After this first drying period the coffee is then opened to sunlight and left to dry for another 5-6 days before being conditioned in the storage warehouse for upwards of a month."