ETHIOPIA GUJI Socially and environmentally sustainable
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ABOUT THE COFFEE:
Cupping notes: Rose, nectarine, ginger, grapefruit, soft/integrated acidity, syrupy/heavy body
Cultivation: Extremely high grown in the mountains in the Guji region, south of Yirgacheffe
Altitude: 6,200-6,800 feet
Preparation: Natural, sun-dried on raised beds
ABOUT THE PEOPLE WHO GROW IT: Guji coffee has been receiving a lot of attention from the specialty coffee world in the past several years, and for good reason. Many privately owned washing stations have sprung up recently, in an area that has traditionally processed coffee using a natural (dry) method. The quality of these washed coffees can be outstanding, which isn’t surprising considering the area’s close proximity to Yirgacheffe.
The Guji territory (named for the Guji tribe of the Oromo people) is an administrative zone of the Oromia region of Ethiopia, which gained political definition in 2002. Guji shares a border with the Southern Nations, Nationalities & People’s Region (SNNP,) which includes Yirgacheffe and Sidamo.
Despite being near to Yirgacheffe in location (as the crow flies), there is a huge diversity of coffee profiles from Guji, ranging from the sweet lemon candy and floral tea you might expect from the area, to heavy green melon, peach and rose flavors.
This particular lot of coffee comes from the privately-owned washing station in Guracho Town, operated by Kedir Hassen Aredo. This station serves about 2,300 local small-holder coffee farms, and covers about 4,000 hectares of total production area. The coffee is grown at very high elevations, ranging from 6,200-6,800 feet above sea level.
Printable flyers: Roasting this coffee to give or sell to others? Click here to download and print color flyers to tell this story of the coffee's origin, and help them feel good about the great coffee they are drinking.