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ETIOPIA – YIRGHACHEFFE – MESINA – NATURAL
Specialty Coffee in grani Etiopia Mesina
ETIOPIA – YIRGHACHEFFE – MESINA – NATURAL
ETIOPIA – YIRGHACHEFFE – MESINA – NATURAL
ETIOPIA – YIRGHACHEFFE – MESINA – NATURAL
ETIOPIA – YIRGHACHEFFE – MESINA – NATURAL
Load image into Gallery viewer, ETIOPIA – YIRGHACHEFFE – MESINA – NATURAL
Load image into Gallery viewer, Specialty Coffee in grani Etiopia Mesina
Load image into Gallery viewer, ETIOPIA – YIRGHACHEFFE – MESINA – NATURAL
Load image into Gallery viewer, ETIOPIA – YIRGHACHEFFE – MESINA – NATURAL
Load image into Gallery viewer, ETIOPIA – YIRGHACHEFFE – MESINA – NATURAL
Load image into Gallery viewer, ETIOPIA – YIRGHACHEFFE – MESINA – NATURAL

ETIOPIA – YIRGHACHEFFE – MESINA – NATURAL

Regular price €15,00

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Guji Mesina is a very high quality Arabica, suitable for those seeking the real pleasure of coffee. It is hand-picked and comes from a small community of workers in Ethiopia, the cradle of coffee and a symbol of excellence. In the mouth it is sweet, soft and persistent and its fruity, citrus scent instantly catches the attention. Even those who have never tasted a specialty coffee are enchanted by the thousand facets of taste of this coffee.
Sensory description
 
Our score: 87.50 out of 100
 
 

Sensory profile: Sweet and round
Aroma: Bilberry, lime
Taste & Body: Very balanced and with long persistence
Note: Almond paste, orange, toffee

Technical description
Package weight  250g
Origin Ethiopia
Area Guji
Cooperative / Farm Mesina Kebele
Microlot Dagne Workneh
Altitude 2000m
Variety Indigenous variety
Process Natural
Humidity 11,4%
Density 740g / l

 

Full description

Coffee of Ethiopian Arabica species in which manual harvesting is carried out three times during the season, at the complete maturation of all the drupes collected, which are then dried on raised beds for more than 20 days in direct sunlight.

The washing station is around 20 years old and well known in the area.

Dagne has been managing it since 2013, after her father previously managed it, so she has learned a lot following her father's instructions.

In recent years, the greatest change has been made in the processing method, at the beginning they processed about 80% of the coffee as Washed, now 80% is with the Natural method.

This new trend is very effective in the fight against water waste, and is therefore a very ecological and sustainable method for the environment.

In the future Dagne would like to continue experimenting with other methods defined as innovative, such as long controlled fermentations and anaerobic processes.

Each year the washing station is completely dismantled and rebuilt again the following year.

After the drupes are harvested, they are selected by immersion in water tanks (to reduce the temperature and clean the surface), where the floating drupes that have little quality are removed.

They are then laid out on raised beds and drying begins which will last for about 22 days, in the meantime the employees of the washing station continue to stir the drupes to prevent the quality from lowering due to unwanted negative fermentations.

 
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