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Ethiopia Guji Tabe Burka Grade 1 Washed

Origin Ethiopia /

Altitude 1900 – 2300 masl /

Crop Year 2020 /

Varietal Mixed Heirloom Varieties /

Product Code 6894

About Ethiopia Guji Tabe Burka Grade 1 Washed

During our extensive evaluation of this year’s Guji crop, the Uraga woreda consistently produced some of our highest scoring lots, within the context of an already exceptional harvest. Nestled between Shakisoand Hambela, Uraga has been increasingly gaining a reputation for some of the most distinct coffees of Ethiopia.

A native of Guji, Tadesse Edema is a pioneer among producers in Uraga and was one of the first to build a washing station in the region. His Tabe washing station was constructed over 12 years ago, paving the way for Oromia Union to enter and construct their well known Layo Teraga Cooperative WS. Seven years ago Tome washing station was completed on the other side of the ridge, facing the river that divides Hambelafrom Uraga. Tadesse is a community leader and has built schools and roads in the region. In addition to washing stations, he owns two farms -one in Shakisoand another in Anasora.

During the ten years of ECX restriction, Tadesse had little choice but to deliver his lots to the regional warehouse where traceability was obscured though these deliveries no doubt pleased the buyers of his Q1 Guji. With regulations allowing transparency through the supply chain, Tadesse is finally able to deliver his world-class coffees directly to MTC.

This coffee follows the traditional Ethiopian methods of Washed processing. An initial cherry screening through flotation and a visual check holds back unwanted cherries. The depulper tears off the cherry skin and some mucilage. Next, the coffee ferments under water for 36 to 72 hours. In this period, the water is changed 3 times.

Once the mucilage has broken down sufficiently, the coffee is released into the washing channel for cleaning. During this step, the station’s staff pushes the coffee through channels. This separates the coffee in parchment quality grades according to its density. Remaining floaters are easily removed. Once clean, the highest parchment grade passes through an additional soaking phase of 8 to 12 hours.

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About Ethiopia

Known as the birthplace of coffee, many are familiar with the legend of Kaldi, the goat herder, who ate a coffee cherry after noticing that his goats became remarkably more excited after eating them. Today, Ethiopia produces some of the finest coffees in the world, adored for their diverse and floral flavours.

MTC Sucafina’s history in Ethiopia began over 20 years ago through an international brokering house. Much more recently, in January 2016, we fully opened our Representative Office in Addis Ababa. Since then, in a short period of time, the operation has become an integral part of our East African coffee offerings, allowing us to export these special qualities to clients all over the world.

Having a local presence allows us to select the best lots from the Ethiopia Commodity Exchange (ECX), exporters, cooperatives, and producers. We take a collaborative approach with shippers who are thoroughly vetted by the office, led by Adane Gudina.