Goro Badesa

The coffee plant is native to Ethiopia and, while a mix of history and myth places its discovery around 1,000 years ago, it continues to grow wildly in the high elevation forests of places like Guji. For many, a finely processed washed Ethiopian coffee remains the ultimate expression of coffees flavor: layers of juicy fruits, defined sweetness, delicate mouthfeel and complex florals. This lot from the Goro Badesa washing station perfectly encapsulates all of these characteristics with an array of floral tones and distinct notes of yuzu, mango and agave syrup. 

Guji is a zone within the larger Oromia region of southern Ethiopia and Goro Badesa processes coffee collected from smallholder farmers in nearby kebeles, or neighborhoods. Lots are first separated by the kebele from where it was harvested, then pulped, a process that removes the outer skin, and transferred to tanks to undergo fermentation for 48-72 hours, depending on the weather conditions. The coffee is then washed manually in soaking tanks to remove any remaining fruit and proceeds to shaded, raised beds where it will dry for 8-12 days. To ensure a gradual and even drying process, the beds are completely covered when the sun is directly overhead and the coffee is frequently turned and sorted until it reaches a moisture content of 10-11%. At that point, it is ready to be transported to a dry mill in Addis Ababa for final processing.

Orders placed Monday - Thursday by 9am will be roasted and shipped the same day. Orders placed after our daily or weekly cutoff will be roasted the next scheduled production day. All online orders are shipped within 24 hours of roasting.