Ethiopia Guji Berg Wu Championship Series Lot 20/01
Processor: Berg Wu （World Barista Champion 2016）
Altitude: 2,200-2,300 masl
Plant Varietal: Heirloom
Tasting Notes: Cape Jasmine, Peach, Strawberry, Sweet and Clean Finish
From 2016 World Barista Champion to coffee producing professional, Berg Wu has never been one to stay complacent when it comes to making coffee better. Knowing that coffee farming and processing are the main factors in affecting a coffee’s tastes, Berg Wu took up the dream task of researching and developing flavour in the birthplace of coffee – Ethiopia. The current Special Pick (SP) 20/EXP01 batch in Guji is result of countless experiments with processing methods and the variables involved in creating new flavours in the coffee seeds.
It was for sure an exciting and fun process, but it was no easy feat as the new development had to be completed a limited time frame with relatively restrictive resources. Berg and his team were strict on their product that they decided to not release the previous year’s produce as they weren’t up to their standard – until this latest batch comes into realization. As for their processing recipe, let’s allow Berg some room to keep it as his secret; details are not for us to reveal as a common understanding. However, what we can tell is that this SP batch is entirely produced with fully ripe red cherries picked from high altitude region, which then underwent a long anaerobic fermentation and single-layer drying (SLD, dried on a raised bed with only one layer to ensure balanced drying). These careful producing parameters resulted in bursting, complex notes.
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