Guji

producer
this coffee is produced by Kebir Coffee, working with smallholder producers in Shakiso, in Ethiopia’s Guji region.

Kebir Coffee works closely with farmers in the surrounding community, supporting local producers through coffee processing, preparation and export. their work helps bring together coffees from smallholder farms in the area and present them with greater consistency, clarity and traceability.

the lot is produced from local landrace varieties and grown at high elevation, contributing to its clarity, sweetness and aromatic fruit character.

Guji is one of Ethiopia’s most expressive coffee-growing areas, and Shakiso coffees often show a vivid combination of tropical fruit, florals and clean sweetness.

process
this coffee is processed using a red honey method.

the cherries are peeled on the same day as harvest, leaving mucilage on the parchment. the coffee then undergoes an extended mucilage fermentation for around 10-14 days, with the parchment coffee arranged in pyramid-like formations during fermentation.

after fermentation, the mucilage is washed off before the coffee is dried on African bamboo beds for a further 10-14 days. during drying, the coffee is moved around three times each day to encourage even drying and a stable, clean final cup.

once dry, the parchment is removed before export preparation.

this approach brings more sweetness, texture and tropical fruit depth than a classic washed process, while keeping the cup clean and lifted.