Varieties
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Guji
Guji coffee, sourced from the high‑elevation forests of southern Oromia (typically between 1,800 and 2,200 m), delivers incredibly vivid fruit-forward flavors. Across sources, its tasting notes include blueberry, blackberry, mango, raspberry, cinnamon, caramel, citrus and green tea—in both natural and washed styles—often with floral chamomile and vanilla aromas and a smooth, medium-to-full body. Many tasters compare Guji’s profile to that of a fruit dessert or tea: intensely juicy, syrupy, and rich yet elegant. Its layered sweetness—from stone fruit to chocolate or tea-like clarity—makes Guji a standout among expressive Ethiopian origins.
Guji’s flavor expression clearly varies by micro-region and processing style. For instance, beans from the Guracho Washing Station often highlight juicy berry and chocolate sweetness, while others show tropical fruit and green tea brightness. Both natural and washed processing appear, with naturals tending toward syrupy fruit bombs and washed lots offering cleaner floral‑tea elegance. Despite intra-region variability, Guji is celebrated industry-wide for its complexity, terroir specificity, and consistent delivery of nuanced acidity, sweetness, and floral notes.
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