Organic Ethiopian

This coffee is sourced from a network of smallholder farmers and local estates throughout the Guji Zone of southern Ethiopia, located within the Oromia Region. Known for its dense forests, high elevations, and ideal coffee-growing climate, Guji has emerged as one of Ethiopia’s most celebrated coffee-producing regions. Many farming families in this area cultivate coffee on small plots that have been passed down through generations, often growing heirloom coffee varieties beneath native forest shade in traditional agroforestry systems. These farming practices help preserve biodiversity, promote soil health, and support environmentally sustainable organic coffee production.

The coffee is grown in mineral-rich Vertisol soils , a fertile volcanic clay soil known for its excellent nutrient retention and moisture-holding capacity. Combined with elevations ranging from 1,800 to 2,200 meters above sea level, these conditions contribute to the distinctive complexity and sweetness found in Guji coffees.

During harvest, ripe coffee cherries are carefully hand-picked and delivered to local processing stations and collection centers throughout the region. For this Grade 4 Natural lot, the cherries are meticulously sorted and then dried whole on raised beds under the Ethiopian sun for several weeks. This traditional natural process allows the fruit to remain in contact with the bean throughout drying, enhancing body, sweetness, and fruit-forward characteristics in the cup. After drying, the coffee is milled, graded, and prepared for export according to Ethiopian quality standards.

While not tied to a single farm or cooperative, this offering represents the collective efforts of hundreds of producers across Guji who contribute to the region’s reputation for exceptional coffee. Through local processing networks, these farmers gain access to quality control, organic certification programs, and international markets. The result is a coffee that reflects the rich agricultural heritage, ecological stewardship, and craftsmanship that define coffee cultivation in the highlands of Guji, Ethiopia.