This Fully washed Organic coffee is grown in protected forests in Guji. The semi-wild nature of these trees means that many of the varieties grown in the forest are unique and are not cultivated anywhere else. This genetic diversity leads to some extraordinary flavors in this lot and others grown in forested conditions.

Gotae Sodu washing station receives cherry from smallholder farmers cultivating coffee in the dense protected forests surrounding the station. Since the forest is protected by the government and human intervention must be minimal, smallholders act more as stewards of the wild coffee growing in the area than as active farmers. Gotae Sodu washing station is owned and operated by Abebe Mulugeta Kassa Genet. The semi-wild nature of these trees means that many of the varieties grown in the forest are unique and are not cultivated anywhere else. In fact, some varieties grown in one section of the forest may exist only there and may be substantially different from those grown in another section. This genetic diversity leads to some extraordinary flavors in this coffee and others grown in forested conditions.Ripe, red cherry is selectively handpicked by smallholders and delivered the Gotae Sodu washing station.

At intake, cherry is pulped on a drum pulper and fermented in water for 24 to 60 hours. Following fermentation, coffee is washed in clean water and run through concrete grading canals. Then, parchment soaks in clean water for 5 hours. Parchment is laid on raised beds to sundry. It’s raked frequently to ensure even drying. It takes approximately 12 days for parchment to dry. Parchment is rested in a warehouse for 1 to 3 months before being dry milled and prepared for export at a mill in Addis Ababa.