Wild coffee still grows in the ancient forests of Ethiopia. The Dawa Basin is one such semi-forest in the Guji Zone, where the Uraga farmlands sit at high elevations of 1900 to 2100 masl. The farm’s 100 hectares of land, plus 320 hectares farmed by over 200 outgrowers, produce between 400-450 tons of organic coffee per year, and the number grows larger every year.
Producers here carefully select coffee cherries from the mother coffee trees that grow wild in the Dawa Basin to plant in the farm’s nursery. By doing so, the seedlings maintain the inherent quality of the wild-grown coffee while rejuvenating the genetics of the mother trees.
The Guji Zone came into the spotlight in the early 2000s when people discovered that Guji coffees exhibited unique and distinctive characteristics that set it apart from Yirgacheffe and Sidamo regions. The estate and smallholder farmers that produced this lot are united in their mission to ensure traceability of their coffee throughout the market chain, and promote sustainable production practices that safeguard their natural ecosystem. The estate supports them further with agricultural extension services, processing facilities, and marketing services.
| Origin | Ethiopia |
| Region | Guji, Dawa Basin |
| Producer | 200 smallholders in the Dawa Basin |
| Variety | Heirloom varietals |
| Altitude | 1900-2100 meters above sea level |
| Processing Method | Washed |
| We taste | Medium-to-light body, semi-sweet chocolate bass, floral notes, honey and lime citrus sweetness |
Reviews
There are no reviews yet.