The coffee was cultivated by some 700 smallholder farmers in the town (woreda) of Uraga, Guji zone. These farmers occupy an average of 2 ha land each at altitudes of between 1,950 & 2,250 meters.
The town of Uraga is in the Guji zone, in the Oromia region of Ethiopia. A combination of high altitude, fertile soil, consistent and plentiful rains, and an abundance of local knowledge contribute to the exceptional quality of Guji coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavor notes which make for an unusual but beautifully refined cup, characterized by strong citric acidity, sweet chocolate, and often floral/herbal notes of lavender, jasmine, bergamot, and hops.
Ripe cherries are delivered to the wet mill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climatic conditions. After this point, the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 - 15 days (until the ideal moisture level has been reached). In the daytime, the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12 pm and 3 pm to protect it from the hot sun, and at night time to protect it from rain all and moisture. Once the coffee has dried to the right level it is transported for dry-milling, grading, intensive sorting, and handpick- ing.