Ethiopian Guji Hambela - natural process

The Guji zone in the Oromia region of Ethiopia remains heavily forested thanks to the Guji tribe who have successfully organized and legislated to conserve their sacred primary forest canopy. The highland farming communities here begin at 2000 meters in elevation and are both remote and idyllic.  These coffees are beloved for their articulate fruit juiciness, balanced acidity and cleanliness with flavors of berry, red wine and rose.

Named after the Hambela distict where they are located, the processing sites are generally independently owned and service as many as 1000 farmers. Once received, the coffee cherries are sorted for ripeness and consistency then moved to tables where they are left to dry in the sun for up to 21 days.  When adequately dried the fruit is hulled from the seed before being transferred to Addis Ababa for color sorting and preparation for export.

Grade 1 - full natural and dried on raised beds

Indigenous landraces and regional heirloom cultivars