Overlook Coffee Co.
Ethiopia Guji Sakicha Washed
Ethiopia Guji Sakicha Washed
Couldn't load pickup availability
Share
-
Description:
This exceptional single-origin coffee comes from the Guji region of Ethiopia, cultivated by a network of smallholder farmers and processed at the Sakicha Village washing station. We get notes of peach rings and rich honey, complemented with a floral finish of lemongrass tea. The JARC-74 varietals, native to Ethiopia were selected by the Jimma Agricultural Research Center in 1974, which contribute to its distinct character. This washed processed coffee excels in pour-overs, delivering excellent clarity with a floral, tea-like finish.
-
Product Info:
Variety: JARC-74
The JARC coffee varieties 74110, 74158, and 74112, known locally in Ethiopia by their names as Badessa, Wolichu, and Kudhume, are important cultivars developed by the Jimma Agricultural Research Center (JARC). These varieties have been bred to improve productivity, disease resistance, and adaptation to various environmental conditions, while maintaining high cup quality. Together, these varieties—Badessa, Wolichu, and Kudhume—are crucial to the Ethiopian coffee sector, helping farmers increase their yields while producing high-quality coffee that is prized both locally and internationally.Process: Washed
The washed process, also known as the wet process, is a method used to remove the outer pulp and mucilage from coffee cherries before drying the beans. In this process, ripe cherries are first pulped to remove the outer skin, leaving behind the beans covered in mucilage. The beans are then fermented in water for a period of time, usually between 12 to 72 hours, depending on factors like altitude and temperature. During fermentation, enzymes break down the mucilage layer surrounding the beans. After fermentation, the beans are thoroughly washed to remove any remaining mucilage, leaving clean coffee beans ready for drying.Elevation: 1850-2150M
Elevation plays a crucial role in determining the quality and flavor profile of coffee beans. Generally, higher elevations are associated with better quality coffee. As coffee plants grow at higher altitudes, they face cooler temperatures, reduced oxygen levels, and increased exposure to sunlight. These conditions cause the coffee cherries to mature more slowly, allowing them to develop more complex flavors and a higher concentration of sugars.Roast: Light
LightProfile: Peach,
Honey,
Lemon Grass TeaA coffee profile, also known as a flavor profile or tasting notes, refers to the unique combination of flavors, aromas, and characteristics present in a particular coffee bean or blend. It encompasses a range of sensory attributes such as acidity, body, sweetness, bitterness, aroma, and aftertaste. Coffee profiles can vary widely depending on factors like the bean's origin, variety, processing method, roast level, and brewing technique.
-
This coffee is produced by small farmers belonging to the Gedeo group (whose language is Gedeofa) and Oromo group (whose language is Oromifa). Farm sizes in this area are typically small, ranging from 0.5 hectares to 2 hectares, with multi-generational families producing one to three 60-kilo bags of coffee. Ethiopian farmers pick their own crops with the assistance of family members.
-
Delicious! Exactly as described I tasted all the notes!! 10/10 pour over
Can’t wait to try more roasts from overlook!
Such a flavorful, but light blend! Herbal with hints of fruit, not bitter. So good!
