Organic Ethiopia - Guji Tero
FLORAL - BERRY - CHOCOLATE
|Chocolatey||Wild & fruity|
|Mild acidity||Bright acidity|
|Light roast||Dark roast|
Why you'll love this Organic Ethiopian Guji
Ethiopia’s Guji zone is best known for its unique and differentiating flavour profiles and provides an excellent terroir for coffee farming. Much of its land is an untouched forest and its soil is incredibly fertile with little need for added fertiliser. It is home to Dimtu Tore, an organic certified coffee farm, a unique feature amongst Ethiopian coffees.
Enjoy a creamy cup with floral and berry notes and a long lingering chocolate finish.
|Origin:||Oromia, Guji Zone, Odo Shakiso woreda|
|Farm:||Dimtu Tero Farm, Tore kebele|
|Farmers:||>400 smallholder farmers from Tero, Jelewo Anona, Mancity, and Hangadi kebele|
|Washing station:||Dimtu Tero|
|Certifications:||Certified organic farm, Grade 1|
|Altitude:||1900 - 2100 MASL|
The Dimtu Tore Organic Coffee farm
Founded by Getachew Zekele in 2016, in the Tero kebele, the Dimtu Tero farm stretches over 151ha of semi-forest farmland in the Odo Shakiso district of the Guji region. Submerged with its surrounding forests, you won’t notice where the farm begins or ends.
Dimtu Tero works closely with and sources coffees from smallholders of the surrounding Tero, Jelewo Anona, Mancity, and Hangadi villages. Framers grow their coffee trees alongside shade trees, enset, fruit and vegetables. Because Dimtu Tero is a certified organic coffee farm, its outgrowers too are required to comply with strict farming protocols to achieve organic certification for their farms.
Getachew supports his outgrowers with farm inputs and seedlings, provides training, coordinates inspections for certifications, and pays for those. In many ways, like a cooperative model. The advantage for the outgrowers is the valuable support and training they receive, a transparent supply chain that pays price premium for certified organic coffees.
Ethiopian Guji zone
Previously categorised as a subregion of Sidamo, the Guji zone has gained a reputation to producing significantly different flavour profiles than to its neighbouring regions, Sidamo and Yirgacheffe. Nowadays, it is recognised as its own coffee region.
The Guji zone as seven coffee growing woredas. Woredas are small areas, or provinces, within zones: Odo Shakiso, Adola, Uraga, Hambela, Kercha, Bule Hora.
Dimtu Tero is located in the woreda of Odo Shakiso.
Brewing at home
We roasted this Ethiopian Guji to a medium roast level to achieve a sweeter more balanced and approachable cup with a good body, whilst maintaining its unique origin character. This makes this Ethiopian coffee most versatile, so you can enjoy it across a range of different brewing methods: espresso, plunger, stovetop, and Aeropress.
Perfect with and without milk.