Guji is part of the Oromia region in southern Ethiopia, next door to Gedeo Zone (SNNPR) where the famous Yirgacheffe micro-region is located. This steep, green area is both fertile and high, with much of the coffee growing at 2,000m and above.
Most contributing farmers own less than a hectare of land, and they grow coffee simply as a backyard cash crop. Coffee will usually be interspersed with other subsistence crops, such as sweet potato, mangos and avocados, but there are no other primary cash crops grown in the region.
About 700 - 800 smallholder farmers delivering tiny amounts of cherries daily to the wet miller. On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common as farmers simply don’t have the money to apply chemical fertiliser, pruning less common.
The cherries are then hand sorted for un-ripe and overripe cherries to get a sweeter and cleaner product. After depulped and washed with clean mountain water, the parchments are dried in the sun for about 10-12 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.
This coffee is a very refreshing Ethiopian coffee. Bright vibrant citrusy and peach aromatics, finish with some floral chamomile notes. A wonderful afternoon cuppa.
Brewing Recipe :
1 : 15
12th of June
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