Ethiopia is the origin of all coffee, and as such grows wild in the coffee-growing regions there. Unlike in other coffee-growing countries, which have one, or very few, coffee varieties on a farm, in Ethiopia it is far more varied. For this reason, most coffee labels list “heirloom” for their variety.
The Guji zone is directly South of Sidamo and is significantly larger. Guji is named after one of the tribes of the Oromo people, who make up the primary cultural group of Ethiopia. Rich, red-colored soils are abundant here and coffee is grown at altitudes reaching 2000 meters above sea level.
Coffee farming methods in Guji are traditional with many growers having small coffee gardens intercropped with other food staples. Coffee is hand-picked and delivered to a washing station to be either wet-processed or in this case sundried and naturally processed. From a flavor perspective, Guji Hambela Wamena Grade 3 Natural has a full body with dried red fruit notes and a mildly herbaceous aftertaste.
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