This coffee hails from Guji, a globally recognized coffee region in southern Ethiopia. Here, specialty coffee is grown by approximately 1,600 smallholder farmers from surrounding villages—essentially, the entire community contributes to this lot.
The standout feature of this coffee is its anaerobic natural fermentation. Ripe cherries are carefully sorted, removing unripe or defective ones, then sealed in an oxygen-free environment for four days.
The high-altitude plantations (~2,000 meters above sea level) also play a crucial role: the cherries ripen more slowly, allowing them to develop complex sugars.
In the cup, you'll find notes of dark berries, hazelnut, and whiskey.
