One of our favorite natural process Ethiopia coffees, we’re excited to have Mormora Farm coffee back in the roaster. Mormora Farm’s 200 hectares are mainly comprised of coffees grown under the shade of a forest canopy and hand-picked coffee cherries are delivered to the processing station. After hand-sorting to remove any unripe, overripe, or damaged fruit, the coffee is laid to dry in direct sunlight on raised beds. Cherries are turned frequently to promote even drying over the course of three weeks.
Freshly ground the coffee has intoxicating berry aroma. In the cup the taste is more subtle; floral, dried strawberry, vanilla, balanced. The body is light-to-medium.
About the region
From as early as the 10th century, coffee has been present in Oromo culture as a special plant that provided energy when the beans were mixed with fats and eaten on long journeys.
Centuries later, farmers in Guji still follow traditional growing methods that complement the incredibly fertile soil there. Because there is so much nutrition in the land, coffee is grown organically, although most are not certified as such. Many landrace varieties are still thriving on Ethiopia’s coffee farms, intercropped with maize, barley, wheat, beans, and other crops that provide food for the family.
Guji coffee distinguishes itself from Yirgacheffe and Sidamo profiles with complex-yet-balanced cups that work beautifully as espresso or filter brews.
While we roast this coffee to a lighter degree than most of our other offerings, many would still consider this a light-medium roast.
| Origin | Ethiopia |
| Region | Oromia, Guji Zone |
| Producer | Certified Organic Mormora Farm |
| Variety | Heirloom varietals |
| Altitude | 1900-2000 meters above sea level |
| Processing Method | Natural |
| We taste | Medium-to-light body, dried strawberry, vanilla, well-balanced |
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