Why we like this coffee
Stunning example of how processing methods can elevate the taste of coffee!
Our taste notes
Raspberry
Floral
Wine
Description
This coffee comes from the Guji, Ethiopia region, specifically Kercha, an area known for producing some of the most distinctive and expressive coffees in Ethiopia. Grown at high altitude and carefully selected at peak ripeness, this lot has been processed using a wine process, an extended, controlled fermentation method that builds intensity, sweetness and complexity in the cup. The cherries are fermented for longer than traditional naturals, allowing deeper fruit character to develop before drying.
Why this coffee is special
Processing like this can easily go too far. What makes this coffee stand out is its balance, it delivers bold, fruit-driven flavour without losing structure or clarity. The extended fermentation pushes the profile into richer, more wine-like territory, but it stays clean and composed rather than overly boozy or heavy. You get intensity, but it’s controlled. It’s a great example of how experimental processing can elevate an already exceptional origin.
The Wine Process
This wine process is so-called because the techniques involved have been borrowed from the wine industry, though similar techniques can be found in many products derived from controlled fermentation. In summary, coffee cherries are fermented in sealed, oxygen deprived, stainless steel tanks with careful monitoring of temperature.
Firstly, cherries are sorted to select only the ripest for processing. The cherries are then placed in a stainless steel tank (pictured) with a specialised fermentation valve part filled with water. As the fermentation process begins, CO2 is released and builds up in the tank. Once the internal pressure of the tank exceeds the atmospheric pressure, the CO2 will push through the water in the valve as individual bubbles. The valve prevents any air entering the tank from the outside, allowing for extended fermentation whilst reducing the risk of spoilage and negative fermented flavours.
Fermentation time is dictated by the temperature readings inside the tank, but typically the process lasts for 4-5 days, after which the cherries are dried in the traditional way: on raised African beds for 15 - 18 days. Once the cherries have sufficiently dried they are rested before being transported to a central dry mill in Addis Ababa for secondary processing (hulling, grading, sorting and handpicking)
What to expect in the cup
A bold, fruit-forward and complex cup.
Expect notes of ripe berries, red wine, tropical fruit and floral sweetness, with a syrupy body and a lingering, juicy finish. Expressive, layered and full of character.
Ethiopia Guji Kercha (Wine Process)
Most of our coffees are suitable for all brew methods. Some will shine more brewed certain ways but that is ultimatley down to your own personal preference. However you chose to brew your coffee always make sure your using fresh beans, weigh the amount of coffee your using, time your brew and weigh the yield of your coffee.
A guide for home double espresso could be to use 18.5g of coffee, and extract in 25-30 seconds for a yield of 35-40ml.
A guide for home filter coffee could be to use 19g of coffee, brewed in 3-4 minutes with a yield of 250ml of water.
Once you have these or any other starting point you can then experiment and adjust your recipe to acheive the taaste you want. For example, for a slightly strong cup use more coffee or try a lower yield amount.
Feel free to get in touch for some help!
Ethiopia is widely regarded as the birthplace of coffee, and coffees from regions like Guji are known for their clarity, florality and complex fruit character. Guji coffees in particular tend to show bright acidity and layered sweetness, often with floral and tea-like qualities. When paired with extended fermentation methods like this, those characteristics are amplified bringing more depth, body and ripe fruit intensity while still retaining the origin’s natural elegance.