This lot is a high-altitude coffee dried at the station in the village of Hangadhi that offers a fruity profile with pleasant floral notes. The coffee is certified organic in recognition of local know-how that is respectful towards people and the environment
Hangadhi coffee is grown in the Guji appellation, which is well known for its quality coffee. It is selected by the Guji Highland Coffee Plantation from among small farmers who work their plots exclusively by hand. It is a high-altitude coffee dried at the station in the village of Hangadhi that offers a fruity profile with pleasant citrus notes. The coffee is certified organic, in recognition of local know-how that is respectful of people and of the environment.
The village of Hangadhi
The village of Hangadhi is located a few kilometres from the town of Shakisso, in the Guji area. The Guji Highland Coffee Plantation has set up a drying station there with about 40 African beds. The coffee dried in Hangadhi is collected from thirty or so farmers who work the surrounding plots. They are small family farms covering just a few hectares on average, worked exclusively by hand by farmers possessing ancient know-how. The coffee here is grown in orchards using polyculture farming systems that mix beans, cabbage, and enset. This last plant also called the “false banana” on account of its shape, holds an important place in the region’s agricultural system because its root is used in the staple diet of local populations. Combining coffee farming with food crops works particularly well, thanks in part to the region’s rich, moist soils which produce cherries of particularly high quality.
The Guji Highland Coffee Plantation has recently acquired 45 hectares of coffee plantations in Hangadhi. Here, too, the company is raising its quality requirements while maintaining agricultural practices that respect biodiversity.
The story of the producer
Beans in this lot classify as Heirloom, containing two locally selected sub-varieties: 74110 and 74112. Both were cultivated in the 1970s at the Ethiopian Jimma Agricultural Research Center (JARC). The general intent to develop this variety was a problem that all origins were facing - struggling with the coffee berry disease. The two first digits of the classification number 74 represent the year 1974 in which they were selected.
It's well-known that the first print of coffee three cultivation, growing and usage started in Ethiopia. Variety 74110 was selected from an original so-called mother tree in Ethiopia, Bishari village, Metu Province, Oromia region. After researching its resistance to coffee berry disease and overall yield, JARC released the variety in 1979.
In the same year, the variety 74112 was released. It originated from the same forest as the variety 74110. Both varieties share the same similarities - relatively compact trees with small leaves and berries.
Harvesting and processing
In December, when coffee cherries have reached their ripeness, they are handpicked by Ethiopian smallholders. The average size of their farms is 1.25 hectares. After the crops are harvested, they are transported to the Gotiti washing station, where coffee cherries are hand-sorted.
After that, cherries are placed on plastic sheets on top of the raised coffee drying beds.
For this lot, cherries are moved up to 15-20 cm thick piles and then rolled up in the plastic. At this moment, the extended fermentation (this time also called - Pile up fermentation) starts giving extra time for sugars to ferment, enriching and intensifying the potential flavours of beans. Fermentation takes up to 48-72 hours, depending on the weather and temperature of the cherries. When the fermentation is over, cherries are dried on beds for ten days.
In the end, beans are sorted out of defects and later by size in the washing stations warehouse. Then coffee is stored for 1-2 months. Then it's delivered to customers in jute bags.