Guji Gigesa is a hilly, mountainous area with well drained and fertile soil. The nature is lush and green, and coffee trees have grown here long before we started to drink it. The natural process allows the bean to have a long contact time with the fruit, as the cherry is dried for 15-18 days. This give the coffee its sweet, fruit flavor that many of us have come to recognize, and love. This coffee come from a family owned process station that we have visited and worked closely with for four seasons.
Guji is a zone in the Oromia region in the south of Ethiopia. Just like the rest of the coffee growing zones of Ethiopia, Guji lies at high altitude and has rich volcanic soils. Coffee production takes place on smallholder farms at an elevation between 1850 and 2000 meters above sea level. Coffees from Guji have clear Ethiopian cup characteristics, but the profile is more chocolate-spice forward than the high-toned, fruity Sidamo and Yirgacheffe coffees. This makes it a perfect option for espresso roasts or blends. The coffee has an overall balanced profile with sweet fruit notes and balanced acidity.
Next to the more floral and citrus profiles of the Shakiso and Yirgacheffe profiles, and the rich fruit-forward profile of the natural Kochere, this profile greatly complements our selection from Ethiopia.