ethiopië org – guji

This coffee comes from farmers who use natural cultivation methods and pay attention to biodiversity. The coffee is suitable for filter brewing. Process: natural  Variety: local varieties Altitude: 1850m-2100m

This lot is the result of the dedication of 500 small-scale farmers from the Guji region who deliver their cherries to the Hadeso washing station. The Guji region lies about 300 to 400 km south of Addis Ababa, in the Guji Zone of the Oromia Region. Guji has a long history. In 2002, Guji separated from Yirgacheffe, which had previously been part of Sidamo. The Guji region, established in 2002, takes its name from the Oromo people, a tribe that has cultivated coffee for generations.

Coffee from Guji was once combined with coffee from the entire Yirgacheffe region. Before Yirgacheffe became its own region, these coffees were mixed with coffee from a large geographical area covering much of south-central Ethiopia, under the name “Sidamo”. Despite the long journey, Guji coffees are widely recognized as distinct from both Yirgacheffe and Sidamo coffees, thanks to their unique local varieties and microclimates.

Cultivation

Cultivation methods in Guji remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among small-scale farmers because it maximizes land use and provides food for their families.

In addition to traditionally intercropping, most farms are also conventionally organic. Farmers in Guji typically use very few or no fertilizers or pesticides. Most farm work is done by hand, and very few tasks are mechanized, even during processing.

This naturally grown lot is the result of years of dedication by farming families who manage their plots through careful composting, shade management, and soil restoration. Their work protects both the land and their livelihoods, and that comes through in a delicious cup of coffee deeply rooted in its surroundings.

Harvest & Post-Harvest

Because most plots are small, the coffee is usually hand-picked by the owners and their families.

Each day, only the ripest cherries are selectively picked and brought to the Hadeso washing station, where they undergo a second round of hand-sorting to remove unripe, overripe, or damaged fruit. This careful selection ensures a consistently excellent result in the overall quality of the coffee. After sorting, the cherries are density-sorted and then spread across raised drying beds. They start in very thin layers and are turned regularly to promote even drying and prevent unwanted fermentation. Staff take care not to bruise the fruit.

As the cherries lose moisture and reach a moisture content of around 25 percent (often referred to as the “raisin stage”), the layers are gradually made deeper. Close monitoring during this period ensures even moisture loss and preserves a clean, balanced flavor profile. The cherries are turned throughout the day, and the coffee is shaded during the strongest afternoon sun and covered again at night to protect it from dew.

When the cherries have reached their desired moisture level, usually after 15 to 18 days on the beds, the dried fruit is hulled.