Ethiopia Guji Hambela Buku Sayisa Natural

The Exceptional Coffees of Guji Zone

Nestled in the Guji Zone of the Oromia Region in southern Ethiopia, this extraordinary coffee lot thrives at altitudes ranging from 2000 to 2300 meters above sea level. This region’s lush vegetation and fertile soil create a paradise for coffee cultivation.

Perfect Growing Conditions

The soil here is rich, well-draining, and nutrient-dense, providing an ideal foundation for growing exceptional Ethiopian coffee. The high-altitude mountains, combined with ample rainfall and superior soil quality, contribute to the coffee's complexity, flavour, and structure.

Meticulous Harvesting and Processing

Only the ripest cherries are handpicked from the trees. Upon arrival at the processing station, the team meticulously selects the best cherries, discarding any that are unripe, overripe, or defective—an essential step to ensure a high-quality final product. The chosen cherries are then spread on raised beds to sun dry for 2 to 4 weeks until they reach the optimal moisture level.

The cherries are frequently turned for even drying. After drying, the coffees are stored in a cool room for a few weeks, allowing the flavours to develop further. Once this resting period is over, the dried cherries are hulled to remove the outer skin and pulp, followed by milling to remove the parchment layer.

The natural process imparts unique fruity and complex flavours to the coffee beans, making it one of the most traditional and authentic methods of coffee processing in Ethiopia.

About the Smallholder Farmers

The Guji Hambela Buku Saisa community is made up of the Guji people, whose cultural connection to coffee runs deep. For them, coffee is not merely a crop but a way of life, intricately woven into their traditions and daily routines. It serves as a source of livelihood, cultural identity, and social cohesion.

The Guji people pride themselves on their coffee heritage, often celebrating the harvest season with vibrant festivals and ceremonies. Their economy relies heavily on coffee farming, with traditional methods of cultivation and handpicking ripe cherries during the harvest season. They also engage in cooperative efforts to support their community in various aspects of coffee production, from planting and harvesting to processing.

Their commitment to sustainable farming practices and preserving the natural environment reflects their deep respect for the land and their desire to ensure the longevity of their coffee-growing traditions for future generations.

We think it tastes like...  Cherry, Orange, Vanilla and Cinnamon

Origin: Oromia, Guji, Ethiopia

Farm and Producer: Guji Hambela Buku Sayisa

Botanical Cultivars: 74114

Altitude: 2000 - 2300 m.a.s.l

Process: Natural

Soil Characteristics: Red Clay

Annual Rainfall: 1200 - 1599mm

Temperature: 14 - 24 C

Recommended Brewing:

Espresso:

19g in, 42g out, 27-28 secs, 93 C