COUNTRY | Ethiopia REGION | Shakisso, Guji PRODUCER | Dimtu Coffee ALTITUDE | 2000-2200 MASL PROCESS | Washed VARIETY | 74112, 74110, and landrace
ABOUT THE COFFEE + PRODUCER
This coffee is traceable to 26 outgrowers of the Tero Farm. It was depulped, separated, fermented underwater, and dried on raised beds for 22-26 days before being sent to the dry mill.
Getachew’s career in coffee began as an accountant - a bean counter. After saving up and selling land in Addis Ababa, he was able to purchase land in Shakisso, and in 2009, he began planting coffee. In 2016, turning toward specialty, Getachew built a washing station on his farm with a focus on producing high-quality coffees from Guji's highlands. Frustrated with the speed and quality of dry milling, Getachew built a dry mill - and he’s now able to have agency over his coffee and qualities from cherry to export.
In the cup, we taste stonefruit, jasmine, vanilla, and honey. Goes great with Evian.
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