The Guji Highland Coffee Plantation thrives in the natural, semi-forest areas of southern Ethiopia, at soaring altitudes of 2,000 to 2,150 meters above sea level. Established in 2012, the estate follows strict technical guidelines for production and engages additional smallholder farmers in the surrounding region, providing them with training and guidance.
 
The Oromo people of the Guji region have their own rich origin story for the discovery of coffee, reflecting how deeply the crop is woven into their culture. Rather than the familiar tale of the goatherder Kaldi, the Oromo people believe their sky god Waaqa brought forth the coffee plant from the earth, shedding tears over the wrongful death of a loyal servant.
 
Coffee has been integral to Oromo culture since as early as the 10th century, prized for the energy it provided and consumed on long journeys. Centuries later, farmers in Guji still follow traditional growing methods that complement the region's incredibly fertile soil. Due to the land's abundant natural nutrients, much of the coffee is grown organically, although not always certified as such. Many landrace coffee varieties continue to thrive on Ethiopia's farms, intercropped with sustenance crops like maize, barley, wheat, and beans.
 
The natural process of harvesting coffee involves meticulous care and planning. At the Guji Highland Coffee Plantation, skilled workers meticulously sort the coffee cherries, removing any under-ripe or debris before drying. The drying process itself can take up to four weeks, during which the cherries are turned regularly to ensure even drying and prevent spoilage.
 
Once dried, the coffee beans are removed from the fruit and undergo further sorting and processing. Workers carefully hand-sort the beans by color and size. Mechanical shakers then sort by density, and electronic "eyes" scan for defects, discoloration, and other imperfections. Finally, the green coffee is polished to remove any remaining silver skin, ensuring a clean, high-quality product ready for export.
 
This multi-step process at Guji Highland requires exceptional attention to detail at every stage, from selective harvesting to meticulous sorting and preparation. The result is a superior coffee bean with optimal flavor and quality.
 
Ethiopia, the birthplace of Arabica coffee, produces only 3-4% of the world's coffee supply. Yet the remarkable diversity of coffee varieties grown in its mountainous forests is astounding. Thousands of distinct landrace varieties still grow wild in this region.
 
Ethiopian coffee beans are renowned for their bright, fruity, and floral flavors, expressed with exceptional acidity and sweetness. A few coffee-growing districts in the country stand out with highly distinctive cup profiles, including Yirgacheffe, Sidama, and Guji.
 
This organic Guji coffee boasts a full-bodied profile with pronounced fruity notes and a delightful blueberry finish.
 
Picture shown is of medium roast beans.