Guji FW Gr.1 Organic 

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 itself detached from Yirgacheffe, which had previously been folded in with the Sidamo name. The Guji region, which was created 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 Yirgacheff 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.  

Juicy and clean with balanced acidity, this Fully washed and Organic Certified lot from Guji is unique thanks to the range of local varieties and microclimates.  

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. This lot is Organic Certifed, ensuring it was cultivated without synthetic pesticides or artificial fertilizers.  

Due to the size of most plots, cherry is typically handpicked by landowners and their family. Cherry is selectively hand-harvested then delivered to a collection center or to the washing station. At the washing station, cherries are carefully sorted to remove damaged or underripe ones before being sent to the pulpers. After pulping, coffee will then be fermented for around 24 hours, depending on the weather conditions.  

Once fermentation is complete, the parchment is thoroughly washed and then graded in washing channels, separating each lot into two grades based on density. After washing, the parchment is delivered to raised beds to dry under shade for 10-14 days until the moisture content reaches 12%. During this time, parchment is regularly turned and hand-sorted several times. Throughout the drying process, parchment is covered with plastic during the hottest hours of the day to protect it from drying too quickly and overnight to prevent condensation from seeping into the drying parchment. This level of labor and love results in a truly exquisite cup profile. 

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.