Ethiopia Guji Kercha Sundried

Guji Kercha Sundried comes from approximately 200 smallholder producers from the Oromo people of the Guji tribe, living near the Kercha dry coffee processing center. Coffee is grown at approximately 2,100 masl, with individual farms averaging between 0.1 and 2 hectares.

Sundried coffee has been part of Moplaco's work since the company was founded by Yiannis Georgalis in 1971. Moplaco became known for its Harrar sundried coffees and for careful sorting and even layering of coffee cherries across raised drying beds. Today, the company is led by Yiannis's daughter, Heleanna Georgalis, who returned to Ethiopia to take over Moplaco in 2008.

This year, Moplaco took on the Kercha drying station for the first time, bringing experienced team members from its Chelelektu center to oversee the process. 

Every afternoon, incoming cherries are sorted and floated, with only ripe red fruit making the cut. From there, the cherries spend approximately 15–21 days drying on raised African beds, developing the concentrated sweetness and layered fruit character that make Ethiopian naturals so damn compelling.