Ethiopian Guji Mokonisa Honey Process – 10th anniversary edition (Limited Quantity Available)
Region: Blue Hora, Guji Zone
Altitude: 2000 – 2200 masl
Harvest: Jan 2017
Flavour: Apricot Jam, Manuka Honey, White Flowers
About The Product:
- Roasted fresh immediately prior to packaging
- Slow-roasted to bring out a fuller, more even flavor
- Whole bean coffee stays fresher longer
- Packaged to ensure optimal freshness
- An exclusive single origin roasted by our partners at Coco Espresso
Guji Mokonisa Honey Process: A Short Story
Coco Espresso’s 10th anniversary roasted coffee beans! A Special Edition Coffee.
Our partner has taken the time to engage with their contacts in the Guji region to produce these amazing naturally processed coffee beans.
Our partner made a special request to create unique honey processed coffee beans before harvest was planned.
Honey process in Ethiopia is quite different from processes used in Central America.
Feedback is very important to the farmers in Guji, so communication with them before the harvest was done to ensure that the honey process goes according to plan.
This process includes all levels of detail – from the level of demucilage, to fermentation and drying.
The Mokonisa Honey Process enhances the flora and fruit character of the Ethiopia coffee, with intense Elder flowers aroma and hint of manuka honey and apricot jam.
Ethiopian Coffee: Key Information
For some, Ethiopia is considered to be the birthplace of coffee.
In the 10th century, Ethiopian nomadic mountain people may have been the first to understand coffee’s stimulating effects.
During that time, the mountain people would often eat the red cherries directly and coffee was not consumed in beverage form.
From there, coffee spread throughout the Middle East and then on to Europe and throughout their colonial empire (including Indonesia and the Americas).
Arabica coffee has always grown wild in the forests of the southwestern highlands of the districts Kaffa and Buno.
It is estimated that the total area covered by Arabica and other types of coffee is about 400,000 hectares.
In Ethiopia alone, over 200,000 tons of coffee is produced yearly.
Coffee production also impacts the lives of over 15 million people in Ethiopia, whether directly or indirectly.
Agricultural activities make up 45% of GDP, 85% of employment and 90% of foreign exchange earnings.
Ethiopian farmers also cultivate coffee in 4 different systems:
- Forest coffee
- Semi-forest coffee
- Garden coffee
- Plantation coffee
98% of coffee in Ethiopia is produced by small farms and is the country’s most important export.
As a general fact, Ethiopia is Africa’s 3rd largest coffee producer, with over 700,000 coffee smallholders (where 54% are semi-forest areas).
All in all, coffee has been part of Ethiopian cultural traditions for more than 10 generations.
In 1952, the government helped to develop a coffee classification and grading system.
The Ethiopian coffee certification began after the establishment of the National Coffee Board of Ethiopia (NCBE) in 1957.
The NCBE’s main aim was to control and coordinate coffee producers/traders and exporter interests, as well as improving the quality of Ethiopian coffee.
More recent developments have included partnerships with small-scale Fair Trade roasters, enabling farmers to get better deals for their coffee.