5.0/ 5.0
100% pembeli merasa puas
8 rating • 1 ulasan
5(8)100%
4(0)0%
3(0)0%
2(0)0%
1(0)0%
Atur jumlah dan catatan
Stok: Habis
Subtotal
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ETHIOPIA DIIMA GORO BEDESSA NATURAL - 200 gram
Rp185.000
Pilih spesifikasi: 200 gram
- Kondisi: Baru
- Min. Pemesanan: 1 Buah
- Etalase: Semua Etalase
ETHIOPIA DIIMA GORO BEDESSA NATURALORIGIN : Hambela Wamena, Guji, Ethiopia
FARM : Collected from 149 single farmers
PRODUCER : Wete Ambela
PROCESS : Natural
ALTITUDE : 2370 masl
VARIETY : Heirloom
---Tasting Notes---
Coffee blossom, mango, pineapple, bergamot
Nestled in the high-altitude terrain of Goro Bedessa, Guji Zone, Diima Goro Bedesa #18 is a natural-processed heirloom coffee that embodies the vibrant, fruit-forward essence of West Guji's renowned terroir. Produced by Wete Ambela Coffee Export PLC, this coffee is the result of meticulous craftsmanship by 149 dedicated smallholder farmers, each cultivating heirloom varieties on 2-3 hectare farms at an impressive 2370 masl.
Following traditional natural processing methods, handpicked cherries are immediately placed on African drying beds for 21 days, allowing the coffee to develop its rich, jammy sweetness and complex fruit layers. The high altitude and slow drying process result in a remarkably structured cup—expect bright citrus, elegant violet florals, and an explosion of fruit flavors like mango, banana, peach, and black currants. The mouthfeel is round and creamy, with a lingering sweetness reminiscent of papaya and white grape, finishing with an apple pie-like warmth.
The Diima flavor profile, named after the Oromiffa word for "red," signifies bold intensity, fruit candy-like sweetness, and tropical vibrance. With a cupping score of 86, this coffee stands out as an exceptional representation of Guji’s dynamic and expressive coffees.
Beyond the cup, the Goro Bedessa Coffee Processing Station is dedicated to quality and innovation. Established in 2021, the station operates 100 drying tables and processes 36 tons of coffee annually, supporting a community of 400-600 farmers. As they continue to explore semi-anaerobic and honey processing, Diima Goro Bedesa #18 remains a testament to Guji’s rich coffee heritage and evolving craft.
FARM : Collected from 149 single farmers
PRODUCER : Wete Ambela
PROCESS : Natural
ALTITUDE : 2370 masl
VARIETY : Heirloom
---Tasting Notes---
Coffee blossom, mango, pineapple, bergamot
Nestled in the high-altitude terrain of Goro Bedessa, Guji Zone, Diima Goro Bedesa #18 is a natural-processed heirloom coffee that embodies the vibrant, fruit-forward essence of West Guji's renowned terroir. Produced by Wete Ambela Coffee Export PLC, this coffee is the result of meticulous craftsmanship by 149 dedicated smallholder farmers, each cultivating heirloom varieties on 2-3 hectare farms at an impressive 2370 masl.
Following traditional natural processing methods, handpicked cherries are immediately placed on African drying beds for 21 days, allowing the coffee to develop its rich, jammy sweetness and complex fruit layers. The high altitude and slow drying process result in a remarkably structured cup—expect bright citrus, elegant violet florals, and an explosion of fruit flavors like mango, banana, peach, and black currants. The mouthfeel is round and creamy, with a lingering sweetness reminiscent of papaya and white grape, finishing with an apple pie-like warmth.
The Diima flavor profile, named after the Oromiffa word for "red," signifies bold intensity, fruit candy-like sweetness, and tropical vibrance. With a cupping score of 86, this coffee stands out as an exceptional representation of Guji’s dynamic and expressive coffees.
Beyond the cup, the Goro Bedessa Coffee Processing Station is dedicated to quality and innovation. Established in 2021, the station operates 100 drying tables and processes 36 tons of coffee annually, supporting a community of 400-600 farmers. As they continue to explore semi-anaerobic and honey processing, Diima Goro Bedesa #18 remains a testament to Guji’s rich coffee heritage and evolving craft.
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