Ethiopia Guji Hambela Wamena Wate Anaerobic Natural G1

At The Crackpots, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.

Here’s a breakdown of this coffee:

Ethiopia

A country in the Horn of Africa. It is said to be where all coffees come from, and coffee production in Ethiopia is a longstanding tradition which dates back dozens of centuries.

Guji

Guji is a zone in Oromia Region of Ethiopia, named after a tribe of the Oromo people. Most of the locals used to be herdsmen until agricultural activities rose to play a major part in economic stability.

Hambela Wamena

A woreda within Guji Zone.

Wate

A washing station set up in 2019 located in the Hambela region at an extremely high altitude at 2350-2450m asl.

Anaerobic Natural G1

Anaerobic Natural is a processing method where an extra step of fermenting the coffee in an anaerobic environment is involved before the usual natural process.

G1 = Grade 1. Ethiopian coffees are graded from 1 to 9. Grade 1-2 are considered specialty grades, Grade 3-9 are considered "commercial".