Guji Shakisso Hadeso Natural Gr.1 

The Guji region lies approximately 300 to 400 km south of Addis Ababa in the Guji Zone of the Oromia Region. The Guji region has a long genealogy. In 2002, Guji detached from Yirgacheffe, which had previously been folded in with the Sidamo name. The Guji region, which was established in 2002, takes its name from the Oromo people, a tribe who have farmed coffee on the land for generations.   

Coffee from Guji was once lumped in with coffees from all over the Yirgacheffe region. Before Yirgacheffe was its own region, those coffees were blended with coffee from a wide geographical area that encompassed much of central-south Ethiopia under the grade “Sidamo”. Despite its long journey, Guji coffees are widely recognized as distinct from both Yirgacheffe and Sidamo coffee thanks to the unique local varieties and microclimates.   

This coffee represents the dedication of 500 smallholder farmers in the Guji region. Characterized by floral and bright citrus notes, this Natural lot from one of our favorite Guji washing stations ticks all the boxes. This coffee is carefully sorted and graded (Gr.1) to achieve uniform quality, letting the character of the soil, climate and varieties shine through. 

In addition to processing high-quality coffees, Testi Specialty Coffee also contributes to community wellbeing. In various regions within Ethiopia, they have helped build schools for local children, supported a water project to make clean water accessible and have helped connect homes to the electricity grid.   

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

In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Guji typically use very few - if any - fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing. 

Due to the size of most plots, coffee is typically handpicked by landowners and their families. 

Each day, only the ripest cherries are selectively hand-picked and brought to Hadeso washing station, where they undergo a second round of hand-sorting to eliminate any underripe, overripe or damaged fruit. This careful selection ensures a reliably great result in overall cup quality. After sorting, the cherries are separated by density and then spread across raised drying tables. Cherries are laid in very thin layers and turned frequently to ensure uniform drying and prevent unwanted fermentation, with workers handling them with the utmost care to avoid bruising the fruit. 

As the cherries lose moisture and reach roughly 25 percent humidity (often referred to as the “raisin stage”), the layers are gradually deepened. Close monitoring during this period helps ensure even moisture loss and preserves a clean, balanced flavor profile. Cherries are shaded during the strong midday sun and covered again at night to protect them from dew. 

Cherries typically reach the target moisture level after 15–18 days on the beds. The dried cherries are then transferred for hulling, stored in parchment and allowed to rest before being bagged for export. 

Grades in Ethiopia depend on visual inspection for defects and on cup quality. Grade 1 is considered the highest quality coffee. Grade 1 and 2 are considered specialty coffee, grades 3-9 are classified as commercial coffee. Grade 1 is free of cup faults and taints and has zero quakers.