Guji Highland Coffee Plantation thrives in natural, semi-forest areas at soaring altitudes that reach 2,000 to 2,150 masl. Established in 2012, the estate follows strict technical guidelines, grows organically and engages additional smallholders in the surrounding area with training and guidance.
Freshly ground the coffee has intoxicating berry aroma. In the cup the taste is more subtle; grape, orange citrus, vanilla, balanced. The body is light-to-medium.
About the region
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.
While we roast this coffee to a lighter degree than most of our other offerings, many would still consider this a light-medium roast.
| Origin | Ethiopia |
| Region | Oromia, Guji Zone |
| Producer | Certified Organic Mormora Farm |
| Variety | Heirloom varietals |
| Altitude | 1900-2000 meters above sea level |
| Processing Method | Natural |
| We taste | Medium-to-light body, dried strawberry, vanilla, well-balanced |
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