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Guji Highland is a 250-hectare family-run farm founded in 2012 by Wodessa Yachisi. It is located in the Oromia region, near the city of Shakisso in the Guji area.
Guji Highland is located at 2300m asl and is nestled in a natural rainforest. This remote and peaceful 250 ha is one of the most beautiful places for growing coffee. The farm’s trees were planted in stages and are between 3 to 4 years old, with new seedlings cultivated each year using seeds collected from indigenous mother trees. The production of this farm is 100% organic, and when you step on the ground, you sink into deep topsoil, rich in organic matter that has naturally decomposed over decades. Currently, only natural coffees are produced in the company, but they plan to build a fully operational washing station and eco-lodge for coffee tourists.
Besides Guji Highlands farmland, coffees also come from small farmers or growers nearby, making up
another 400 hectares of top-quality coffee land. Each of the small owners working with Guji Highland is managed and given expert advice, starting from selecting seeds from the wild coffee plant to production and processing.
On the farm, the coffee cherries are carefully selected and placed on raised African beds within 6-8 hours of harvesting to ensure proper fermentation and drying. Cherries remain on drying beds for 4 weeks to ensure that optimal flavors are achieved.
In the cup, this lot is a mix of floral and fruity notes: pleasantly floral, apple and mixed berries, sweet with a round, creamy body.
We have profiled this coffee for filter and espresso.
Minimum resting period: 10 days from the roast date for espresso roast, 5 days for filter roast.
|Natural, dried on raised beds|
Two profiles available:
For espresso & moka pot
|Floral, apple and mixed berries, creamy body|