This Organic-certified Grade 2 lot showcases the classic, elegant profile of the Guji region. Grown by approximately 450 smallholder farmers surrounding the town of Shakiso, this coffee consists of traditional Ethiopian heirloom varieties cultivated at high altitudes between 1,800 and 2,100 MASL.

Each of these smallholder farmers typically manages an average of one hectare of land, where they meticulously grow heirloom coffee varieties using organic practices. These farms are located between 1,850 and 2,100 m.a.s.l., and the region's altitude provides the ideal microclimate for developing the coffee's complex and distinctive flavour profile.

Coffee farmers transport their cherries to the washing station, where the coffee is processed using the washed method. To preserve its inherent flavours and prevent undesirable natural fermentation, the coffee is depulped within 6 to 8 hours of harvesting.

Following depulping, the coffee undergoes a controlled fermentation in specialised tanks for 36 to 48 hours. This crucial step effectively loosens the mucilage, preparing it for the next stage. After fermentation, the team washes the coffee in water channels until all mucilage is removed, then carries out a manual check to confirm its complete absence.

Once washing is complete, the coffee is carefully spread out on raised African beds, strategically placed under a shade net to allow a gradual, even drying process over 5 to 7 days, depending on prevailing weather conditions. The coffee remains on these beds until its moisture content reaches the optimal range of 11% to 12%.