ETHIOPIA Guji Uraga Alemayehu

Processing: Natural; Score: 85 pts.

Notes of caramel, dark chocolate, and fruity notes of strawberry, black tea, and honey sweetness.

The Guji region was once part of Yirgacheffe, but its distinct microclimate — characterized by high altitudes (approximately 1,900–2,300 m), fertile soils, and regular rainfall — led to its recognition as a separate coffee-growing region. Coffee is cultivated by smallholder farmers on small plots, using traditional “coffee garden” systems, where coffee trees grow under the shade of natural vegetation and are intercropped with other food crops. Farming practices are largely manual and organic by default, with minimal or no use of fertilizers and pesticides.

Lots associated with the name Alemayehu come from farmers or local managers directly involved in the careful selection of cherries and the preservation of quality. The coffee is produced from Ethiopian Arabica Heirloom varieties, renowned for their genetic diversity and aromatic complexity. Harvesting is selective, with only fully ripe cherries chosen for processing.

Natural processing plays an essential role in the character of this coffee. The cherries are dried whole in the sun on raised beds for several days, being turned frequently to ensure even drying. This method allows the sugars in the fruit pulp to influence the beans, resulting in a coffee with intense sweetness, rich body, and pronounced fruity aromas.