Guji - Ethiopia

Guji - Ethiopia

Cultivated in the highlands of Ethiopia’s Guji region, at altitudes between 1,850 and 2,100 metres, this fully washed coffee comes from 500 smallholder farmers who deliver their cherries to the Hadeso washing station in Oddoo Shakisso, Dambi Uddo. The Guji zone, part of the Oromia Region, is celebrated for producing coffees with flavour profiles distinct from both Yirgacheffe and Sidamo, thanks to its unique microclimates, rich soils and diverse local varieties.

Farming here remains largely traditional, with coffee plants intercropped alongside food crops to maximise land use and support families. Most farms are organic-by-default, with minimal use of fertilisers or pesticides, and cherries are typically handpicked by farmers and their families. At the Hadeso station, cherries are carefully sorted and pulped within hours of harvesting. The beans undergo fermentation in clean water for 36 to 48 hours, with frequent water changes to ensure clarity of flavour. After fermentation, the parchment coffee is washed, graded in channels, and transferred to raised beds to dry under parabolic shade nets. The drying process, which lasts around 5 to 7 days, involves constant turning and hand-sorting to remove any damaged beans.

This Grade 1 lot exemplifies the meticulous care and dedication of Guji’s farmers and processors. The result is a cup of remarkable clarity and brightness, with layered complexity that highlights both the genetic diversity of Ethiopia’s landraces and the artisanal processing traditions passed down through generations.

Roast Level: Light
Country: Ethiopia
Notes: Black Tea, Citrus, Berries