Alaska Coffee Roasting Co.

"Celebrating coffee, the wine of the tropics"

Est. 1993

Ethiopia Guji Deri Kochoha


Ethiopia Guji Deri Kochoha


Ethiopia Guji Deri Kochoha - medium roast, notes of peach, blood orange, and cherry.

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Grower: 700 coffee producers associated with Deri-Kochoha mill

Variety: Indigenous heirloom cultivars

Region: Guji Zone, Oromia Region, Ethiopia

Harvest: October – December

Altitude: 1,650 – 1,750 meters

Soil: Luvisols

Process: Fully washed and dried on raised beds

This coffee is sourced from family owned farms living near Hambela Wamena woreda of the Guji Zone within the Oromia Region, Ethiopia.  Coffee farmers deliver ripe cherries to the Deri-Kochoha mill where the cherries are sorted and pulped.  After pulping, the beans are fermented for 36 to 48 hours, and then washed.  The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process.  Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent.  This coffee was prepared to a Grade 1 standard at the dry mill before export.