This coffee comes to us from the Sere Saba mill located in the Guji Zone of Ethiopia’s Oromia Region.
Established in 1996, Sere Saba mill works with more than 2oo growers and over 300 full-temporary employees specializing in the processing of washed an unwashed specialty coffees. They are also good stewards of the land they are entrusted to cultivate and protect, helping to conserve the environment through programs of reforestation and preservation of water sources and the natural eco system.
Coffee cherries from growing partners in the Guji region are brought to the mill where they are processed and dried in the farmers’ desired method. This particular Ethiopia Guji was grown at an altitude of 2300 MAS, imparting natural sweetness onto the bean, and then brought to the mill where it was washed and then dried in full sunlight on raised beds. This process of washing and drying the naturally-sweet coffee allows for its fruity notes to shine through, but not over power its inherent earthy, smooth tones.
Like Yirgacheffe, coffees from the Guji area were previously categorized together with coffees from Sidamo which is actually a very wide geographical classification encompassing much of central and southern Ethiopia. However, Guji coffees are said to be quite distinct from either Yirgacheffe or Sidamo coffee. Located in the southern portion of Sidamo, the people of Guji have a long tradition of coffee cultivation. They are called the Oromo people. Guji is one of the zones of the Oromia Region of Ethiopia and is named after a tribe of the Oromo people.
Expect a cup with notes of caramel, black tea, and cranberry accompanied by a medium – heavy body and crisp, raspberry acidity.
- 2,300 masl
- Crisp raspberry