Burtukaana Goro Bedesa Natural | Ethiopia

Ethiopia — Wete Ambela Goro Bedessa Station Heirloom (Natural)

Tastes Like — 🫐 Red Berries • 🍑 Peach • 🍊 Orange

DETAILS

• Station: Goro Bedessa Coffee Processing Station — Wete Ambela Coffee Export PLC
• Region: West Guji, Hambela Wamena Woreda, Ethiopia
• Varietal: Heirloom
• Process: Natural (15-Day Raised-Bed Drying)
• Altitude: 2,350 MASL
• Size: 200g

INTRO

From the Goro Bedessa station in West Guji — a naturally processed Heirloom from one of Ethiopia's most elevated specialty washing stations, collecting cherry from 400–600 smallholder farms across Hambela Wamena at 2,350 MASL. A clean, vibrant, and fruit-forward natural of exceptional clarity. In the cup: red berries, peach, and orange.

THE PRODUCER

The Goro Bedessa Coffee Processing Station is owned and operated by Wete Ambela Coffee Export PLC, established in 2021 in the Goro Bedesa Kebele of Hambela Wamena Woreda in West Guji. At 2,350 MASL, the station sits at an altitude that consistently contributes to excellent cup profiles — the cool temperatures and slow cherry development characteristic of such extreme elevation building the aromatic concentration and refined sweetness that define the best Guji lots.

The station collects cherry from between 400 and 600 surrounding smallholder farms, each typically covering 1–2 hectares, and produces approximately 36 tonnes of coffee annually. A total of 100 drying tables support the natural and special preparation processing programmes, with a dedicated brick ventilated warehouse ensuring proper storage for three weeks after drying to preserve quality and consistency before export.

Ethiopia's extraordinary biodiversity — with DNA testing confirming over 60 distinct varieties — means most Ethiopian coffees are blends of many co-existing heirloom cultivars, referred to collectively as Ethiopian Landrace. At 2,350 MASL in Guji's West Hambela growing zone, this diversity expresses itself with vivid red berry, peach, and citrus character that the natural process amplifies beautifully.

THE PROCESS

The Natural process at Goro Bedessa involves:

🍒 Hand-picking — Heirloom cherries selectively harvested from December to January ☀️ Immediate raised-bed drying — Cherries placed on drying tables immediately after picking — no pre-fermentation — and dried for an average of 15 days 🏠 Warehouse storage — Stored in a brick-built, ventilated warehouse for three weeks after drying to preserve quality

The immediate placement on drying tables after picking is the defining step — by moving cherries directly to the raised beds without any pre-fermentation, the station preserves the freshness and clean character of the heirloom varieties while allowing the natural sugars of the cherry to slowly integrate into the bean over 15 days of raised-bed drying, building the vivid red berry, peach, and orange character that define this lot.

THE CUP

A clean, vibrant, and fruit-forward natural Heirloom from one of Guji's most elevated processing stations — red berries, ripe peach sweetness, and a bright orange citrus note in a clear, well-structured cup that speaks of exceptional altitude and careful post-harvest management. West Guji at its most expressive.

Flavour Notes

🫐 Red Berries 🍑 Peach 🍊 Orange