Freshly ground the coffee has intoxicating berry aroma. In the cup the taste is more subtle; floral, dried strawberry , balanced. The body is light-to-medium.
From as early as the 10th century, coffee has been present in Oromo culture as a special plant that provided energy when the beans were mixed with fats and eaten on long journeys.
Centuries later, farmers in Guji still follow traditional growing methods that complement the incredibly fertile soil there. Because there is so much nutrition in the land, coffee is grown organically, although most are not certified as such. Many landrace varieties are still thriving on Ethiopia’s coffee farms, intercropped with maize, barley, wheat, beans, and other crops that provide food for the family.
Guji coffee distinguishes itself from Yirgacheffe and Sidamo profiles with complex-yet-balanced cups that work beautifully as espresso or filter brews. This natural G2 coffee was sourced in partnership with Nardos Coffee Export, a third-generation family-run business in Addis Ababa with farming roots in the Oromia region. The smallholders that came together to produce this lot grow Wolichu (74158) and Kudhume (74112) heirloom varieties at 1980 masl, sun-drying the cherries for 12-18 days to develop sweet flavors and smooth body in the final cup.
While we roast this coffee to a lighter degree than most of our other offerings, many would still consider this a light-medium roast.
|Region||Oromia, Guji Zone, Kercha District|
|Producer||Nardos Coffee Export, Various Smallholders|
|Variety||Heirloom varietals (Wolicho, Kurum)|
|Altitude||1900-2000 meters above sea level|
|We taste||Medium-to-light body, dried strawberry, well-balanced|