Overview
Producer:
Various Regional Producers
Varietal:
Ethiopia Heirloom
Region:
Uraga, Guji
Process:
Washed
Altitude:
1,900 – 2,200masl
Cup Profile:
Black Cherry, Vanilla, Nectarine
Planning Guide
JANUARY
Reach Out
Reach out to your LCM Account Manager in early to secure your allocation for the year ahead. By getting in touch ahead of time, we can help choose the right coffee to meet your needs.
MARCH
Offer Samples
Offer Samples will become available.
APRIL
Shipment Begins
Our coffee allocation will begin to ship throughout.
JUNE
Stock Arrival
We anticipate stock will be ready for distribution.
About the Producer
From the Uraga Washing Station in Guji this coffee is a washed process, harvested from November to January. Following traditional washed processing method. Coffee cherries are depulped on the same day they're received, left to ferment in open-air tanks for 8-12 hours, then washed to remove the mucilage. Finally, they are dried on raised beds for 5-15 days, depending on weather conditions, resulting in a clean and vibrant cup.
In Guji, as in much of Ethiopia, coffee is typically sourced from many small-scale farmers, making it difficult to trace beans back to a single producer. Farmers, each with less than 1/2 hectare of land, deliver their cherries to washing stations, where the cherries are sorted, processed, and blended with others from the day’s harvest. This lot is an Heirloom Ethiopian varietal, processed at the Uraga Washing Station.
The station processes coffee from 700 local farmers who farm their small plots of land at high elevations of 1,900–2,100 meters above sea level. The result is denser beans and a cup profile that’s sweet and complex.
Guji, now recognized as a distinct coffee-growing region since 2002, is known for its high elevations, fertile soils, and heirloom varieties, which all contribute to its unique flavor profile. Before 2002, Guji coffees were categorized under the broader Sidama region. Today, coffees from Guji are celebrated globally for their distinctive characteristics, cultivated in the cool highlands of the Oromia region by communities that rely on coffee as their main cash crop. These farmers, scattered across areas like Uraga, Kercha, and Shakisso, continue to uphold traditional farming practices, growing coffee alongside corn, grains, and bananas under the shade of native trees.