The Guji region lies approximately 300-400 km south of Addis Ababa in the Guji zone of the Oromia region. The Guji region, which became independent in 2002, is named after a tribe of the Oromo people who have been engaged in coffee production for generations. The 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 crop is often transported on horseback by smallholders to the nearest processing station, such as Hambella. The washing station, located at 2000 metres above sea level, collects coffee cherries from the surrounding villages and processes the coffee as

washed or natural. When processed as washed, the cherries are first de-pulped, fermented, washed, then dried on raised beds for about 12-14 days.