This is a grade 1 microlot from Guji Kercha Station in the Banko Michicha, Kercha, and Guji regions of Ethiopia. It is a naturally processed coffee with an extended 120-hour anaerobic cherry fermentation in vacuum sealed bags, followed by 15-18 days of sun drying on raised African beds. The coffee features varieties of Kurume, Wolisho, and Dega, grown at 1900-2030 meters altitude. The cup profile presents notes of sweet orange liqueur, raspberry, and a boozy floral finish, with mixed citrus and floral aromatics.
Papercup Coffee has been a fixture on Great Western Road in Glasgow's west end since 2012. The roastery sits inside Arch 17 at the SWG3 complex at Eastvale Place, open to the public so customers can watch the roasting process from start to finish. A second café opened in Motherwell. The mission is deliberately uncomplicated: source, roast, share great coffee. Packaging is designed for recyclability throughout, and a refill discount encourages customers to bring bags back. The range includes single origins from Ethiopia, India, and Colombia alongside the house Ritual Espresso blend.
