This is likely the last Ethiopian Guji we'll have this year (while supplies last!). This washed process coffee from the Arsosala washing station in Uraga sits at elevations between 2,200–2,300 meters, where over 1,200 smallholder farmers hand-select ripe cherries for processing.
Careful drying on raised beds over 8–20 days with frequent turning ensures consistency. The region's fertile red-brown clay soils, spring water access, and 1,500–2,000 mm of annual rainfall create ideal growing conditions. Harvest spans October through February, with peak picking extending into early spring.
Expect floral, tea-like, and vibrant notes—think peach, bergamot, lime, honeysuckle, and delicate tea qualities that define Ethiopian coffees at their best.
