Guest Coffee

Ethiopia, Gumai Daro

This coffee is best brewed and enjoyed without additives.


This incredible coffee is the experimental brainchild of Heleanna Georgalis. Heleanna managed every stage of this award-winning coffee, which went on to win the World Cezve Ibrik Championships a few years ago. The farm and varietal were selected for supreme quality, the coffee was then picked when ripe and separated from the main crop. We only have 15 kilos left and releasing this as a very limited-edition guest coffee.

 

ADDITIONAL INFORMATION

Heleanna is the fourth generation of coffee exporters, with her father Yanni establishing MOPLACO in 1972. Yanni Georgalis was a highly respected exporter not only within Ethiopia but was well known and beloved by buyers of Ethiopian coffee around the world. He rightfully maintained a reputation for not only selling the highest quality coffee, but also for his integrity in all aspects of the business. Heleanna is a courageous woman and has done an admirable job of continuing the legacy of her fathers at MOPLACO while also carving out her own vision, including immersing herself in learning about roasting, cupping and agronomy practices; and she is very much experimental with new ideas particularly with regard to naturally processed coffees. This coffee is a small dense bean, grown at high altitude and with a long growth maturation time, which means increased sugars, and higher complexity. When the cherries were picked, they were first washed, then hulled to remove the skin and pulp, then soaked in a small fermentation tank that was circulated every 6 hours for 3 full days. 60% of the mucilage around the outside of the beans was eaten by Acetic acid bacteria, which gives the perception of increased fruity acidity and produces an amazing clarity of flavors.

250 gram
Dhs. 76.00 per bag
Whole Bean
Whole Bean
Cold Brew
French Press
Filter
Chemex
V60
Stovetop
Espresso
Turkish

Guest Coffee
Choose Your Grind
Coarser
Finer
Dhs. 76.00
+ 1 -

About this coffee

This coffee is a small dense bean, grown at high altitude and with a long growth maturation time, which means increased sugars, and higher complexity. When the cherries were picked, they were first washed, then hulled to remove the skin and pulp, then soaked in a small fermentation tank that was circulated every 6 hours for 3 full days. 60% of the mucilage around the outside of the beans was eaten by Acetic acid bacteria, which gives the perception of increased fruity acidity and produces an amazing clarity of flavors.

Tasting Notes
AROMA OF FLORAL WHITE FERMENTED GRAPES, TROPICAL FRUITS, PEACHES AND NECTARINES, GINGER, LIGHT BODY, CHOCOLATE FINISH
Varieties: Typica, Heirloom
Country: Ethiopia
Process: Fully Washed, Anaerobically Fermented
Region: Tigray, South Eastern Limu
Altitude: 1800 – 2000 masl
Producers: Moplaco, Helenna Georgalis
Drying Method: Raised African drying beds
Harvested: October - December