This exceptional organic coffee comes from Guji region in Southern Ethiopia, where 500 smallholder farmers cultivate coffee at high altitudes (1,900–2,100 m.a.s.l.). The area features fertile red-brown soil, optimal rainfall, and shade-growing practices that enhance the beans' complex flavor.
Harvested from mid-October through January, the cherries—a blend of 70% fully ripe and 30% semi-ripe—undergo a meticulous fully washed process. After water sorting and depulping, the beans ferment for 48 to 72 hours. Finally, they are sun-dried on raised African beds for 10 to 15 days, carefully raked and covered daily to ensure even, optimal drying.
