Smallholder farmers around the town of Hambela harvest coffee cherries on predominantly volcanic soils rich in acids and minerals. The incredible highlands in this latitude provide the trees with a cool climate that slows down the cherries’ metabolism, resulting in bright, juicy acidity and exceptional aromatics.

The Guji zone itself is one of our favorite coffee regions. Over the past sixty years, coffee from this area has become so well known worldwide that Guji was officially designated as a separate administrative territory in 2002. Coffees from this region are famous for their vibrant notes of bergamot and peach, as well as their lively, juicy acidity.

This beautiful coffee was grown around Hambela town. At the processing station, freshly picked ripe cherries were hand-sorted and washed with clean mountain water. The mucilage and skin were then removed using a depulper, and the coffee was fermented in large tanks filled with water for 24 hours. After fermentation, the beans were washed in water channels and placed on raised African beds to dry.

This lot is a perfect combination of cool terroir, classic washed processing, and original Ethiopian genetics. Juicy, clean, and floral, this coffee evokes the feeling of a fresh summer morning in nature.