Ethiopia Guji G4 Natural 2024

Guji Green Coffee

Guji is a small zone in the south of Ethiopia, located in the Oromia region and named after the Guji tribe of the Oromo people, one of the largest ethnic groups in the country.

Coffee is the driving force behind Ethiopia’s economy, and the landscape in Guji is no different. Smallholders with around 1–2 hectares of land grow coffee intercropped with food-producing agriculture meant for household consumption. Most farmers rely on traditional farming methods that are free from chemical and artificial inputs.

Guji’s microclimate is characterized by high elevations, abundant rainfall, cool temperatures, and rich volcanic soils. The region experiences distinct wet and dry seasons, with ample moisture supporting lush vegetation and healthy coffee trees. Cool, misty mornings and sunny afternoons help coffee cherries mature slowly, enhancing their sweetness and complexity. Dense forests and varied terrain further contribute to the diversity of microclimates within Guji, resulting in coffees with unique and expressive flavor profiles.

How is coffee graded in Ethiopia?

In Ethiopia, coffee is graded on a scale from Grades 1 to 9, with Grades 1 and 2 signifying top-tier specialty coffee, assessed through both physical attributes—such as size, shape, color, and defects—and cup profile, focusing on aroma, flavor, acidity, and body. Coffees are further classified by their region of origin, such as Sidama, Guji, or Yirgacheffe, whose unique terroirs greatly influence flavor profiles. Processing methods, such as washed or natural, also play a role in shaping the coffee's final characteristics and quality grade.

Natural Process Ethiopian Coffee

Ethiopian green coffee is renowned for its vibrant fruit and floral flavors, characterized by exceptional acidity and sweetness. Among the many coffee-growing districts in the country, Yirgacheffe, Sidama, and Guji are particularly noted for their unique cup profiles.

The majority of coffee from Ethiopia is natural processed, which requires fewer resources and minimal infrastructure. Only the ripest coffee cherries are harvested and dried whole, usually on patios or raised beds in the sun, allowing for some fermentation. After achieving optimal moisture levels, the cherries are hulled to separate the fruit from the beans. The natural process results in sweet, intense flavors with a strong fruit-forward profile.

Ethiopian Coffee History

Ethiopian coffee goes way back—so far, it predates written history! Arabica coffee plants are native to Ethiopia, and coffee consumption has played a symbolic role in local culture for centuries before coffee was adopted as the global go-to beverage. Most Ethiopian coffee producers are smallholders who use traditional cultivation, harvesting, and processing methods, often without chemical fertilizers or pesticides.

Although the historical infrastructure of bringing Ethiopian coffee to market makes full traceability difficult, new regulations have allowed farmers to apply for export licenses and sell their coffee directly. The new system, introduced in 2017, empowers Ethiopian coffee farmers to have more control over their part in the supply chain and be fairly compensated for their efforts in quality coffee production. Read more in our Ethiopian Coffee Origin Report.