This coffee is from a private processing site near Bule Hora in Southern Ethiopia's Guji Zone. About 1,500 small farmers in the area sell their cherry at the Gerbicho Rogicha site, where it is graded and dried in the whole cherry.
Typically, the whole cherry is put into soaking tanks where the "floaters" (under-ripe coffee) are removed. The coffee is then laid to dry on raised drying beds where it takes around 3 full weeks to dry. During this time workers tend to the drying beds, turning the coffee to facilitate even drying, and handpicking out any defects they see.
There are ample natural shade trees in the area, and the altitude of the farms ranges from 1750 to just under 2000 meters. The people in this area are known as Guji Oromo, and coffee farming has been a core part of the culture in the highland areas.
This natural Ethiopian has the classic fruity notes that we all love. Lots of berries, apricot, and mango fruity sweetness characteristics, finish with jasmine floral hint on the aftertaste. A very juicy coffee that makes a great morning cuppa.