Guji Shakisso Hadeso Gr. 1 Fully Washed

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. Juicy and clean, it features balanced tangerine-like acidity and delicate floral notes. As a distinctive offering from the Guji Hadeso washing station, the coffee is carefully sorted and graded to achieve the highest quality (Gr.1).  

In addition to processing high-quality coffees, Testi Specialty Coffee also contributes to community wellbeing. In Sidamo, 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 family. 

Cherry is selectively hand-harvested before being delivered to Guji Hadeso washing station. At the washing station, cherry is sorted to remove damaged or underripe ones, then delivered to the pulpers to be pulped. The pulping process typically occurs within 6 to 8 hours after harvesting to prevent further natural fermentation. After pulping, coffee is fermented in tanks for 36 to 48 hours. During this process, water is frequently replaced. Once fermentation is completed, the parchment is thoroughly washed and is then graded in washing channels until the mucilage is completely removed. 

After washing, the parchment is delivered to raised beds to dry under parabolic shade net for 5 to 7 days until the moisture content reaches 11-12%. During this process, the parchment is regularly turned and hand-sorted to remove any defects, thus assuring a uniform quality.  

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.