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Ethiopia Guji Organic Kayon Mountain
By Everyday Coffee Roasters

This is a grade 1, organic certified Arabica coffee from The Kayon Mountain Coffee Farm in the Guji zone of Ethiopia’s Oromia Region. Established in 2012, the farm started with the aim of producing high-quality coffee in a socially and environmentally responsible manner; it is privately owned by Ato Esmael and his family.

The farm is a 240-hectare plot in fertile sandy clay loam soil beneath a canopy of natural forest. The farm is organically certified and uses animal dung as its main source of fertilizer. Coffee is harvested from October to February by people from local villages. Some of it is washed, fermented and dried on raised beds and the rest is left for the production of high quality natural processed coffee. The freshly picked coffee cherry is washed with the low-density beans being channeled away for a lower grade. The clean high-grade coffees are then placed onto raised beds where for around 12 to 20 days’ drying time it is meticulously hand-turned and picked over to remove any defect beans. Finally, the dried cherries are milled to reveal the beautiful natural processed coffee beans which undergo further sorting to remove any remaining defect beans.

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Burundi Nyabiraba Hill
By Everyday Coffee Roasters

This coffee is processed at Migoti washing station in Mutambu Commune of Bujumbura Province, Burundi. This coffee is the red bourbon cultivar of the arabica varietal, grown on different hills around the Migoti station at altitudes of 1600-1950 meters above sea level (masl). (The Migoti station is located at 1850 masl.) Nyabiraba Hill has 135 farmers with over 15,000 coffee trees. The word Nyabiraba is translated as “place of seeing things.” The hill is about 30 kilometers from the washing station and sits at roughly 1800 meters above sea level. The soil is loam and clay.

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Ethiopia Guji G1 Washed Sollomo
By Everyday Coffee Roasters
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This is a grade 1 washed coffee from Uraga washing station in Guji zone, in the Oromia region of Ethiopia.

THE PRODUCERS

The coffee was cultivated by some 700 smallholder farmers in the town (woreda) of Uraga, Guji zone. These farmers occupy an average of 2ha land each at altitudes of between 1,950 & 2,250 masl and deliver coffee cherries to Uraga washing station, managed by Kedir Bergicho.

THE PROCESS

Ripe cherries are delivered to the wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climatic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 - 15 days (until the ideal moisture level has been reached). In the daytime, the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, intensive sorting and handpick- ing, before being bagged in GrainPro for export.

THE REGION

The woreda of Uraga is in Guji zone, in the Oromia region of Ethiopia. A combination of high altitude, fertile soil, consistent and plentiful rains, and an abundance of local knowledge contribute to the exceptional quality of Guji coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavor notes which make for an unusual but beautifully refined cup, characterized by strong citric acidity, sweet chocolate and often floral/herbal notes of lavender, jasmine, bergamot, and hops.

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