Ethiopia Awash River

Ethiopia Awash River

Blueberry Muffin, Lemon & Mango

KEY DETAILS

Process: Natural
Region: Guji Zone, Oromio Region
Altitude: 1,850 – 1,950m
Varietal: Ethiopia Heirloom
Traceability: Region – Guji & Sinamo
Harvest Period: November to February
Roast Profile: Light for all methods
Strength Guide: 4/5

THE COFFEE

Awash River is a curated coffee sourced from smallholder farmers in the Guji and Sidamo regions of southern Ethiopia. 

The River Awash carves through almost 750 miles of Ethiopia’s great rift valley, providing a vital water source for millions. Archaeologists believe humans have lived along the river since the dawn of man. Known as “the cradle of humankind”, the middle Awash is home to some of the most important archaeological discoveries in history, including perhaps the most famous hominid fossil ever found: “Lucy”.

In a poetic twist, Ethiopia is also the birthplace of the arabica coffee tree. As farmers started to harvest the wild forest coffee of Southern Ethiopia, they in turn began to cultivate them on their own land. Nevertheless, wild coffee can still be found throughout Ethiopia and is represented by thousands of distinct varieties, many of which are still cultivated by farmers in Sidamo to this day.

Awash River Guji is a naturally processed heirloom varietal. The cherries grow semi wild at high altitude in fertile soil which provide a unique flavourful cupping profile. After being hand-picked and sorted the coffees are left to dry within their ripe cherry on a mixture of patios and drying beds. Keeping the coffee in the fruity pulp transfers sweet sugars onto the bean, which becomes complex acidity in the cup.

This is a high acidity cup with a medium body for a smooth and juicy-like mouthfeel. The acidity brings brightness to the cup and gives a cola and fizzy-like acidity tingle on the tongue.

Expect heaps of citrus fruit paired with berries or stone fruit, and sometimes hints of chocolate or peach.

THE PROCESS - NATURAL

This coffee is naturally processed, whereby ripe coffee cherries are dried in the sun on patios and raised African beds for around 12-15 days, according to the ambient conditions. This sun-drying process allows for many of the sugars in the cherry pulp to transfer into the bean, presenting in the cup as complex tropical fruit flavours. The raised beds provide airflow to facilitate a consistent drying process, though the cherries are also turned periodically to prevent mould and covered at night to protect from rain and moisture. Once the ideal moisture content is reached the dried cherries are rested in a cool environment before being hulled, graded and handpicked prior to export. 

THE REGION - GUJI ZONE

Guji zone borders Sidama and Gedeo zones to the north. Together, this region represents the traditional heartland of speciality coffee in Ethiopia, with the region having developed a reputation for some of the most sought-after coffees in the world. The combination of high altitude, fertile soils and abundant sunshine provides ideal conditions for arabica coffee cultivation. Heirloom arabica varietals, which still grow wild in Ethiopia, contribute to a beautifully unique cup profile typified by notes of tropical and stone fruit and light florals.

Coffees from Guji are finally receiving the credit they deserve, having sat in the shadow of the more famous Sidamo and Yirgacheffe regions. Guji is located in the Oromio Region at around 1850 - 1950 masl. using the Heirloom varietals.