Ethiopian Guji Coffee

New Ethiopian guest coffee – Guji

We’re always hunting for new origins and farms we can work with, and that can often lead us to wonderful coffees and new connections with good people, even if sometimes only in the short-term.  This is one such moment, through some contacts in Ethiopia we gladly bring to you this amazing speciality Arabica coffee from “the birthplace of coffee.” Although not specifically direct trade it is nonetheless a great traceable Ethiopian coffee supporting good people and projects. For now the Ethiopian Guji is a guest coffee. If you’re not sure what we mean by direct trade, watch ‘head bean’ Ian explain it here

The JARC selections are known for their high-quality cupping scores, and they have become increasingly popular with their exotic and rare varieties.

About the region

Guji, located in the Oromia Region of southern Ethiopia, is primarily inhabited by the Oromo community, with their language, Oromo, differing significantly from Ethiopia’s main language, Amharic. Much like various coffee-growing regions in the country, the culture within Guji varies from woreda (administrative districts) to woreda, showcasing the diverse backgrounds of those engaged in coffee cultivation.

In Ethiopia, there’s a single main harvest each year, usually occurring in November and December, encompassing all the nation’s growing regions. The coffee varieties have been rooted in the region for generations, with no plans to introduce new varieties due to their impressive adaptation to the land and region.

The distinguished Guji Hambela Alaka Natural coffee takes its name from the kebele (local administrative division) where it’s meticulously harvested. Cultivated at elevations between 1900 and 2100 meters, this coffee follows a natural processing method. Farmers meticulously handpick the cherry and deliver it to the washing station, where a careful hand-sorting process removes under-ripe or damaged cherries. The beans are then dispersed on raised beds for drying, ensuring consistent turning and coverage to achieve uniform drying. The coffee remains here for 15 to 25 days, reaching the optimal moisture content before being hulled and prepared for export.