Origin: Guji Flavors: Citrus, Dried Fruit, Red Wine, Cocoa Powder Roast: Medium-Dark Altitude: 1800-2200 masl Processing: Full Natural Guji is a distant, heavily forested zone in southern Ethiopia’s Oromia region, where highland coffee farms often begin around 2,000 meters and remain strikingly remote. Grade 3 natural coffees from Guji are sourced from central processing sites and large estates, often combining lots from local smallholder “outgrowers” and estate-grown coffee. During harvest, coffee is received daily, sorted for consistency, and dried naturally in a single layer on raised tables for 3–6 weeks until stable moisture is reached. After drying, the coffee is hulled locally and dry-milled in Addis Ababa using color sorting and hand-sorting, resulting in a balanced cup with dried fruit flavors, creamy texture, and notes of earth and chocolate.