Coffee Beans Ethiopia Guji Chire

Moplaco is an exceptional farm located in the heart of Ethiopia in the Yirgacheffe mountain region, undoubtedly one of the best coffee growing regions. You already know this farm because our coffeehunter Jordan Dabov shook hands with the farmer's owner - Heleanna Georgalis, as early as 2015 when he brought Moplaco's first specialty coffee in Bulgaria.

Moplaco is located at 1700 - 2000 meters above sea level, providing a perfect balance between the temperature and the amount of rainfall the coffee bush needs.

When the processing is natural coffee beans are hand-picked and dried on African beds. Yirgacheffe is famous for flowery fragrance and lemony coffees.

When wet processed, first the pulp is removed and then coffee beans ferment in reservoirs and are thoroughly washed with water. Of course, this process requires a lot of attention because any mistake in the fermentation conditions and the subsequent cleaning could lead to a lack of balance in the taste or impurities. The manufacturers use wet processing to get fresh, high-acidity coffee, with a light body and sweet fruity and flowery hints in the flavor.

Heleanna Georgalis, as her name suggests, is Greek, and she inherited the farm from her parents and continues their hard work and makes their dreams come true. She has encouraged her workers to be incredibly careful and to immerse themselves in their work from cherries picking through processing and drying.

Heleanna's farm presents a complete process in which there are a clear and accentuated methodology and precision of work, which are also evident in coffee. We have bought the Moplaco coffee through Direct Trade - it is when the roaster meets with the producer and purchases the coffee from him on the basis of a contract and handshake, and then goes back to the roastery to roast the coffee for the first time.

Another way that Moplaco works is purchasing coffees from the Ethiopia Commodities Exchange (ECX). After this, Heleanna and her team sort out the production in order to allow each lot reach its full potential. What is curious about the rules in ECX is that before an auction of a speciffic lot, no information about its producers, process or area wher coffee grows are submitted to bidders.

Bidders can only choose by region (Yirgacheffe, Wonago, Hambela), quality grade and the lot’s date of submission to the auction. Only after the bidder byus the coffee, he or she can actually taste it. That is why the work or Moplaco in processing and exporting the coffee is so important to the quality of the coffee in your cup.