Guji sits in the forested highlands of southern Ethiopia. Before the early 2000s the region was considered part of Sidama, and it has since grown into its own recognized coffee-growing area. Farms here sit at some of the highest elevations in the country, planted in rich red volcanic soil that sets Guji's coffee apart from its neighbors.
Bishan Wate washing station sits near the Wate River in Hambela Wamena. About 50 smallholder farmers bring cherry to the station, picked well-ripe and delivered the same day for processing.
Washed: cherries are floated in cool, clean water to sort out any flaws, then washed and depulped before a 48-hour fermentation. From there they move to raised beds positioned for maximum airflow and minimal direct sun, drying for 21 days until moisture hits 12%.
Cupping notes: Jasmine leads on the nose, distinctly Ethiopian. Peachy acidity and soft fruit carry through the cup, balanced by a black tea spice note that lingers into the finish.
Resting: Best 21+ days after roast.
8 oz. / 227 g WHOLE BEAN
Country: Ethiopia
Region: Hambela Wamena, Guji Zone
Producer: Bishan Wate Washing Station
Varietal: Heirloom
Process: Washed
Roast Level: Light
Elevation: 1,900–2,350 masl
Tasting Notes: Jasmine, Peach, Black Tea
(Coffee is roasted weekly on Tuesdays, and sometimes Thursdays. Orders placed by 5:00 PM EST Monday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
Guji sits in the forested highlands of southern Ethiopia. Before the early 2000s the region was considered part of Sidama, and it has since grown into its own recognized coffee-growing area. Farms here sit at some of the highest elevations in the country, planted in rich red volcanic soil that sets Guji's coffee apart from its neighbors.
Bishan Wate washing station sits near the Wate River in Hambela Wamena. About 50 smallholder farmers bring cherry to the station, picked well-ripe and delivered the same day for processing.
Washed: cherries are floated in cool, clean water to sort out any flaws, then washed and depulped before a 48-hour fermentation. From there they move to raised beds positioned for maximum airflow and minimal direct sun, drying for 21 days until moisture hits 12%.
Cupping notes: Jasmine leads on the nose, distinctly Ethiopian. Peachy acidity and soft fruit carry through the cup, balanced by a black tea spice note that lingers into the finish.
Resting: Best 21+ days after roast.
8 oz. / 227 g WHOLE BEAN
Country: Ethiopia
Region: Hambela Wamena, Guji Zone
Producer: Bishan Wate Washing Station
Varietal: Heirloom
Process: Washed
Roast Level: Light
Elevation: 1,900–2,350 masl
Tasting Notes: Jasmine, Peach, Black Tea
(Coffee is roasted weekly on Tuesdays, and sometimes Thursdays. Orders placed by 5:00 PM EST Monday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
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