The Guji region enjoys ideal coffee growing conditions. Its volcanic soil is bursting with nutrients, creating deep red and brown top-layer of soil. The regions’ high altitude, bi-modal rainfall pattern and dry weather allow for the cherries to develop slowly.
Centuries later, farmers in Guji still follow traditional growing methods that complement the incredibly fertile soil there. Because there is so much nutrition in the land, coffee is grown organically, although most are not certified as such. Many landrace varieties are still thriving on Ethiopia’s coffee farms, intercropped with maize, barley, wheat, beans, and other crops that provide food for the family.
Guji coffee distinguishes itself from Yirgacheffe and Sidamo profiles with complex-yet-balanced cups that work beautifully as espresso or filter brews. The smallholders that came together to produce
this lot grow Wolichu and Kudhume heirloom varieties at 1980 meters above sea level, sun-drying the cherries for 12–18 days to develop sweet flavors and smooth body in the final cup.