The Guji region’s coffees were previously labelled as Sidamo, but in recent decades Guji has proven that its coffees, thanks to their unique local varietals and microclimates, differ significantly from the typical Sidamo or Yirgacheffe flavour profiles. In Guji, coffee is grown using traditional

methods and typically intercropped with other plants, under organic conditions. The Buliye station, located at 2230 meters above sea level, is collecting coffee cherries from the surrounding villages and processing the coffee as washed or natural. When processed as natural, the cherries are dried

on raised beds covered by nets for about 20 days. Emerging local exporter company, Sibu Coffee was responsible for the final sorting and preparation of the coffee, while the sourcing and importing was done by the ambitious team of Ethicoffee, Hungary.