Mormora – Ethiopia


Association : Guji Highlands
Farm : Mormora Estate
Region : Guji, Oromia
Variety : Gujicha
Process : Natural
Altitude (masl) :1800-2000m
FOB : 7,83$/kg

We are happy to have Mormora back on the menu. This natural processed Ethiopian coffee is sweet and complex with soda like sparkling acidity.

Mormora Estate and Guji Highlands

Mormora Coffee Plantation sits at around 2 kilometres above the sea level in Oromia’s southern Guji Highlands. In addition to the coffees produced on their own plantation they also purchase cherries from approximately 150 neighbouring smallholder farmers.

Being the birthplace of coffee, Ethiopian heirloom varieties, such as Gujicha, grow indigenously. This doesn’t still mean that it wouldn’t take great efforts to farm great coffee in these areas where coffee has grown for centuries. Above all it means that Ethiopian people and farmers have a very special relationship with coffee farming.

At Mormora estate coffee grows in beautiful wild forest conditions with fertile soil and no need for chemical fertilisers or pesticides. It is a pioneering venture and has therefore helped establish the Shakiso area of Guji as a prominent specialty coffee region.  The farm is also Organic certified.

Natural Processing

Natural processing is the original way of producing coffee. It can also sound the easiest since the process doesn’t require big pulping machines or fermentation tanks. But in order to produce quality coffee by this method does require meticulous quality control and a lot of work.

In all specialty coffees one needs to start by choosing and picking only fully ripe and uniform coffee cherries. The importance for this is highlighted in natural processing if one wants to produce clean and sweet cup notes. This is because in natural processing the cherries dry as a whole before pulping and washing. If the cherries are at different stages of ripeness there will be problems with some cherries starting to mould or ferment before others.

The cherries are dried on African drying beds for approximately 10-14 days depending on the weather conditions. The cherries need to be turned at least twice per hour to keep the drying process uniform.