Guji Sayisa – Anaerobic 

Region: Gingo Bedesa

Producer: Selected Smallholders, Tadesse Desta Sayisa dry mill 

Varietal: Native Heirloom

Altitude: 2268 MASL

Process: Anaerobic Natural

Tasting Notes

Red wine with a raspberry reduction, dark fruit medley & dark chocolate. 

Origin Story

This lot is produced by local smallholders in the district Gingo Bedesa in the West Guji zone. 

Tadesse Desta Buku Sayisa Dry Mill Site is nestled in the picturesque landscapes of West Guji, Oromia, with its high altitude, abundant rainfall, and carefully maintained coffee varieties. 

The site’s diverse shade trees and the presence of various wildlife species add to its natural charm. Cherries are delivered to the Tadesse Desta wet/ dry mill (2 hectares) that borders the Awata River. Locally delivered cherries are then processed further to export-ready using anaerobic processing techniques. 

The ripest cherries are placed in plastic barrels to create an airtight seal; then, the coffee is degassed during fermentation, which can last 4-5 days, depending on the weather. The coffee is then sent to African beds for drying, which is weather-dependent but usually takes 20-30 days. 

Collection: Ethiopia Single Origin Coffee Beans