Kercha

Kercha processing station in Ethiopia’s Guji region. Guji, named after a tribe of the Oromo people, lies in the country’s south and is known for its rich, fruit-forward coffees. The lot we selected underwent an extended anoxic fermentation: ripe cherries are placed in stainless steel tanks filled with water and sealed to create an oxygen-free environment. The temperature inside the tanks is carefully monitored throughout, and after 4–5 days the cherries are removed and laid out to dry on raised beds for up to 18 days. The station refers to this method as the “Wine Process,” a technique they adopted from the winemaking world.