Ethiopia Guji G1 Wubanchi Supernatural (30kg) (2022)

Melon, strawberry jam, violet, liqueur
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Lot Number P8001766-7
Warehouse Liverpool, UK
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    About This Coffee

    Guji Wubanchi station is a cherry processing facility in Mesina, Guji zone. The station is situated at 1,980masl and processes cherries from hundreds of local smallholder farmers.

    ‘Supernatural’ is a new processing method which augments the traditional natural sun-drying process by increasing opportunity for controlled aerobic fermentation during drying (more details below)

    The small farmers in this region typically cultivate Jarc 74110, 7412 and 74165 sub-varieties of traditional Ethiopian heirloom varieties on small garden plots around their homes.

    Origin Ethiopia
    Subregion Guji
    Producer Type Small Holder Farmers
    Wet Mill Wubanchi
    Processing Natural/Dry Processed
    Growing Altitude 1950m - 2100m
    Plant Species Arabica
    Variety Ethiopia Heirloom
    Screen Size 14 Up
    Bag Types Grain Pro / Ecotact

    The Region

    Guji Wubanchi station is located in the kebele (village) of Muje in Mesina district, Guji zone, in the Oromia region of Ethiopia. This region borders the now famous Yirgacheffe district, the coffees from which have dominated specialty production for a number of years. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.

    The local indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun drying these present with juicy and jammy stone-fruit flavours, floral and chocolate notes with a creamy body.

    The Process

    In traditional Ethiopian specialty natural processing, cherries are spread in a thin layer over a raised bed and dried in indirect or direct sunlight. For this supernatural, cherries - hand harvested and selected via Brix measurement at their optimum ripeness - are weighed and spread evenly in a thick layer on raised drying racks lined with plastic sheet. The sheet is then rolled up (not unlike a burrito) and the cherries are fermented for a pre-determined amount of time. Unlike a strict anaerobic fermentation there is some limited oxygenation. After the fermentation period the coffee is shade dried in a thick layer. The precise recipe is a closely guarded secret and varies for each washing station with adjustments to fermentation time, cherry volume, and thickness of drying layers making up the possible variables.
    In order to ensure consistency, prevent over-fermentation, and avoid mould formation, it is essential that the conditions are strictly monitored throughout. Temperature, Brix and moisture readings are recorded periodically and small adjustments to airflow and ambient temperature are made accordingly.
    Once the optimum moisture content has been reached (around 12.5%) the cherries are rested in a cool environment prior to secondary processing (hulling, grading, sorting, handpicking and bagging in Grainpro for export).


    • Subregion Guji
    • Producer Type Small Holder Farmers
    • Wet Mill Wubanchi
    • Processing Natural/Dry Processed
    • Bag Types Grain Pro / Ecotact
    • Plant Species Arabica
    • Variety Ethiopia Heirloom
    • Min Growing Altitude 1950m
    • Max Growing Altitude 2100m
    • Screen Size 14 Up
    • On Sale No
    • Top Lot No
    • CTRM Contract Number P8001766-7
    • Origin Ethiopia