A citrus acidity lifts a round fruit profile in this lot, grown in the village of Hangadhi by the Guji Highlands group
A floral & rich coffee
Producer: Hangadhi Farmers
Altitude: 2200 masl
Harvest: December 2020
Optimal brew: Filter 4-30 days | Espresso 10-60 days.
RRP for 250g: 139 kr.
RRP for 1 kg: 516 kr.
About the Coffee
Hangadhi is our first natural Ethiopian of the season, and comes to you courtesy of the Guji Highlands group, located just outside the town of Shakiso, in the Guji region. Lying 500 km south of Addis Ababa and just south-east of the Yirgacheffe region, this is an area of incredibly high elevation, with coffee grown at altitudes reaching 2300 masl. Guji Highlands started in 2012 with their own farm, only producing naturally processed coffees from their fertile forest land. Fast forward 7 years, and they have built a wet mill to produce washed coffees, and now support groups of smallholders around their own farm, including the 30 farmers from the nearby village of Hangadhi who grew this lot. Guji Highlands support them with advice all the way from seedlings to harvest, ensuring the highest possible level of coffee quality. Another big contributor to the quality seen here is the forest coffee growing system, where coffee trees are grown in areas of wild forest leased from the government, with stipulations that trees are not to be cut, and wild animals are not to be killed. Coffee is also grown next to food crops, such as beans, cabbage and ‘false banana’, an important local food crop. This leads to a high level of natural biodiversity, and fertile soils due to hundreds of years of organic materials decomposing on the forest floor. All of Guji Highlands’ coffees are certified organic due to this high level of natural fertility. The coffees are also processed very carefully, with naturals turned often and moisture content measured throughout the process. After approximately 21 days the coffee has reached 11% moisture content and is ready for storage. This level of care throughout the production process translates into a very high level of quality in the cup, with floral jasmine aromas and clear notes of fresh strawberry backed up by a long chocolatey finish.
Part of the reason Ethiopian coffees are so unique is the high level of biodiversity when compared to modern coffee production in most of the rest of the world. This is partly due to the wild forest system, and partly down to the genetic diversity of the coffee plants themselves. There are thousands of so far uncategorised ‘heirloom’ varieties growing in Ethiopia; all descended from wild cross pollination between species derived from the original Arabica trees. This biodiversity leads to hardier coffee plants, which don’t need to be artificially fertilised. This means that 95% of coffee production in Ethiopia is organic, although most small farmers and mills can’t afford to pay for certification, so can’t label their coffee as such. The absence of monoculture in the Ethiopian coffee lands also means plants are much less susceptible to the decimating effects of diseases such as leaf rust that have ripped through other producing countries.