Zibby - Filter

Tastes Like: Mixed Berries, Plum Jam, and Fresh Yellow Peach.

ABOUT THE GOOD PERSON ON THE BAG:

Michelin Star restaurant manager. Studied Law. Sommelier. All by her early 20's.

A look at Zibby's history paints a picture of someone who's high achieving, driven, and committed. She's all of those things, but she's also a goofball, a weirdo, lively, kind, and loving. Zibby crossed the pond the take up a restaurant manager position at Wines of While and we immediately became friends with her. 

Seeing Zibby effortlessly transition between friend-mode and hyper-professional is always such a treat. She really exemplifies what it is to be at the top of your game and provides such a high caliber of care. 

Zibby is an absolute treat to be around in any capacity. Bloody legend.

THE GOOD PEOPLE BEHIND THE COFFEE:

Guji is a zone in the Oromia region of southern Ethiopia celebrated for its complex, fruit-forward coffees. The area’s high elevations, nutrient-rich volcanic soil and diverse microclimates all contribute to the complexity and distinctive character of coffees produced in Guji.

This lot is produced by Gizaw Alemayehu whose father produced coffee from his large privately owned coffee farms in the surrounding areas of Yirgacheffe until the new socialist government emerged in 1974 and nationalized his farms.

Scarred by these events, the then young Gizaw did not see any future in farm ownership due to the harsh new government policies. Instead, he shifted his focus to coffee processing, supplying in a modern approach in pursuit of his father’s vision with his wife, Frehiwot.

Ripe cherries are delivered to the wet-mill where they are floated for defects, graded, and then placed on raised African beds, coffee is shaded between 12-3pm and turned frequently for steady drying until it reaches 9.3% in around 20-30 days.