Ethiopia Guji Natural BIO*

Coffee has been grown for generations in Ethiopia, the historic birthplace of Arabica, where agricultural traditions and exceptional biodiversity shape some of the world’s most sought-after coffees. In the mountainous region of Guji, producers benefit from high altitudes, abundant rainfall, and rich soils that create ideal conditions for growing specialty coffees with great aromatic complexity. This Daanisa Guji Natural Grade 1 Organic lot comes from a group of 44 small-scale producers in Oddo Shakiso, in the Sukkee Qutto zone. Each farm, averaging less than 5 hectares, grows coffee under natural shade, particularly from local Daanisa trees, which are essential to the ecological balance of the plantations and the slow ripening of the cherries. The coffee is harvested exclusively by hand, with carefully selected perfectly ripe cherries delivered to the Dambi Uddo washing station, founded in 2019 to improve the quality and traceability of local production. For this naturally processed coffee, the cherries are first sorted by flotation to remove defective beans, then dried whole on raised African beds for two to three weeks. They are regularly turned and hand-sorted to ensure even drying and optimal moisture stability. Grown at elevations between 2,000 and 2,200 meters, this coffee, produced from the JARC 74112 variety, develops a particularly elegant aromatic profile. We chose a light roast to preserve the full finesse of its terroir and the fruity signature characteristic of Guji natural coffees. In the cup, this coffee, scored 87.5 by the SCA, offers a bright, delicate profile, with a silky body, lovely natural sweetness, and vibrant acidity, revealing notes of raspberry, red currant, peach, and hibiscus. A vibrant, expressive coffee that reflects the expertise of Ethiopian producers and the incomparable richness of its origin.