Have you heard about an “African massage”? Travel the dirt roads across the Guji Region in the back of a 4WD and you will get the experience for free. As pleasant as this bumpy ride can be, it is all forgotten when you arrive to a washing station that’s perched on a ridge looking over mountains and valleys of green, blue and red. In the land of Guji, you find the magic of Ethiopia. To ensure we never leave, Project Origin has invested in community water wells and carbonic maceration processing equipment to enhance the already unique flavours of this Region.

In the Uraga region, coffee is primarily grown in small-holder farmers’ backyards, a practice known as “garden coffee.” Harvesting takes place from October to January, after which cherries are delivered to a central washing station where lots from various farmers are combined. The cherries are de-pulped, with floaters removed before being placed into large tanks for wet fermentation, which lasts between 12 to 24 hours. This process helps to break down and remove the mucilage. Once fermentation is complete, the beans are thoroughly rinsed in channels to eliminate any remaining mucilage and floaters, then transferred to raised African beds to sun-dry for 10 to 15 days until they reach an optimal moisture level of 10–12%. During particularly hot days, plastic covers may be used to regulate the drying speed. After drying, the beans are stored in parchment for protection until they are milled and prepared for export. At the milling stage, our local partners conduct strict quality control, including at least three passes through a color sorter and three passes through hand-sorting tables to ensure high-quality standards are met.