Raw Coffee
Guji
Guji zone is located in Oromia region in Ethiopia. It is named after a tribe of the Oromo people who have inhabited the mountains for thousands of years. Guji located next to the other two well-known coffee regions named after Sidama and Yirgacheffe. Primary source of income for the residents in this area is coffee production. Interestingly, Guji was previously a part of the Sidama area. However, they have split apart and established the Guji zone since 2002. Since then, the Guji region has risen to become one of the world’s top coffee-producing zones. Even though Guji and Sidama are geographically close, they taste nothing alike and are highly distinct on their own.
The Process
Guji coffee in general harvested from November to January. Natural processing accounts for the vast majority of coffee production. Ripe coffee cherries are collected from smallholder farmers before being placed on high drying beds. The cherries will then dry for three to five weeks, spending half of the time in full sun and half of the time in shade. After the coffee has reached its ideal humidity, the dried cherries will be rested in food grade jute bags before being milled, sorted, and packaged for export at the dry mill.
Guji in a cup
The coffees from this region are renowned for their smooth, floral notes, as well as their exceptional flavor and body. However, the flavor of coffee can vary greatly depending on where it is grown and how it is processed. Washed processed Guji coffees are more bright and lively with more dry fruit, black cumin, raisin, passion fruit, black tea and brightness than your average cup. In contrast, the majority of Guji sundried coffees have a startling flavor while also being delicate and citrus acidic and nuanced with honey and spicy aromas.