This coffee is roasted light to highlight its acidity and fruit notes.
Ethiopia is the birthplace of coffee, and coffee farming has deep ancient roots within the Guji culture. Traditional ceremonies, rituals, and lore continue to thrive in this region. This coffee is the product of labour and love of about 300 smallholder farmers from Shakiso Woreda collective. These micro-lot farms are located across 640 hectares in the Guji zone of Ethiopia, the southern part of Oromia that borders on the Sidama and Gedeo zones. They have built a good reputation for themselves and are of international stature due to its unique and differentiating flavours. These farms are grown in the perfect terroir for high quality coffees, sitting 1700 to 1800 meters above sea level, and are harvested only between November to February each year. Only the ripest coffee cherries are harvested and spread out on raised African beds. Every two hours the cherries are moved, for at least 15 to 21 days, to ensure uniform drying while on the beds. This tedious, labour-intensive process is necessary, so that the sun and heat can dry the seed inside the intact fruit skin, similar to the process of drying grapes into raisins. After the coffee cherries are dried, they are carefully sorted and hulled before being shipped to roasters across the world. The naturally sweet, floral, and fruity notes of this coffee can be attributed to their terroir and the traditional natural process used. As this coffee is amongst some of the most coveted in the world, the smallholder farmers are compensated well. The allows the farmers to support their craft and produce sustainably without overexploiting their land or switching to harmful cash crops. This also means that the coffee tastes better, the children of the farmers can go to school, and their overall standard of living is improved.