Ethiopia | Wine Process - Extended Fermentation

About This Coffee

Grade 1 microlot from Guji Kercha station in Kercha district, Guji zone, Ethiopia. Cultivated by 150 smallholder farmers at altitudes between 1,900-2,030 meters, featuring local landrace varieties: Kurume, Wolisho, and Dega. Processed using extended cherry fermentation in vacuum-sealed stainless steel tanks with fermentation valve for 4-5 days, followed by drying on raised African beds for 15-18 days. Wine process technique borrowed from the wine industry involving controlled fermentation in oxygen-deprived conditions.

Origin

Guji, Kercha (Ethiopia)

Flavor Notes

Roast Level

—

Processing

Red Wine Process, Extended Fermentation

Typology

Arabica

Dega, Wolisho, Kurume

Buy from Roaster

Penelope Coffee

Based in Tunbridge Wells, United Kingdom, Penelope Coffee is run by Giancarlo, Michelle, and their daughter Penelope, who together bring diverse expertise to specialty coffee roasting. The team sources only specialty graded coffees from the top 20% of the international market, maintaining exacting standards in bean selection. Giancarlo brings training from recognized coffee masters and holds industry qualifications that inform roasting decisions and quality standards. Operating a Giesen roaster with meticulous attention to conscious environmental decisions, the micro roastery reflects values that extend from sourcing through roasting to packaging and delivery.

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