This coffee comes from a private coffee washing station named Guduba, which is both owned and managed by Eyasu Worasa. It’s located in the Benti Nenka kebele (neibourhood) of the Hambela Wamena district of the West Guji zone. Although I visited Hambela Wamena during my trip to Ethiopia in 2018, I haven’t yet visited Eyasu’s station. I hope to next season to see the operation, first hand. The station is located at 2000 meters and they process coffee from 1925 – 2110 meters.
The area around Eyasu’s station has newly planted trees of only 4-7 years old. These young trees are mostly good for quality producing more even and complete ripening. Guduba processes coffee from 589 small holders.
Snap Speciality coffee exports Eyasu’s coffee. With a background as a computer trading company, Snap is actually quite new to coffee. It’s pretty impressive to see that in only few short years, they’ve ascended to contend for a top spot amongst the quality specialty exporters in Ethiopia. I believe that the explanation for this rapid development lies in the union of excellent capitalization and the expertise of a few passion coffee people.
Credit belongs to entrepreneur Negusse Debela for his willingness to invest in washing stations and a dry mill, right off the cuff, with the belief that if you build it, they will come. On the coffee quality side, much credit belongs to Abenezer Asfaw, the supply chain manger for Snap. Abenezer is only a young man (compared to me ;-), but that’s really his advantage as he’s full of passionate zeal and boundless energy.
He has a keen understanding of quality and the factors affecting it, and undoubtedly, he’ll be leaving a major mark on the Ethiopia Speciality Coffee sector in the years to come.
Last season in my coffee descriptions, I talked about focusing more on the genetics of coffee varieties, to learn and understand them better. On my most recent trip, I had the pleasure of spending time with Getu Bekele, co-author of the book: Ethiopian Coffee Varieties. If you’re interested in learning more about Ethiopian coffee, stop and buy that book right away!
Of course, I’ve read the book cover-to-cover, and I peppered Getu with questions that he graciously answered. This particular coffee is mixture of two regional land race varieties called: Wolisho and Dega. If you sort through the coffee beans, you’ll see that the bigger beans are Wolisho and the medium sized ones are Dega. These are the classic West Guji varieties.
This green coffee was frozen immediately upon arrival.