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Guji Highland farm is located in the southern Guji zone of Shakiso. The people are known as Guji Oromo, and coffee farming has been a core part of the culture in the highland areas. It's a distinct coffee from Yirga Cheffe, and Sidamo. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics. Guji Highland farm was founded in 2012, and is a family owned and operated farm project. The plantation is roughy 250 hectares in size, sits between 2000 and 2300 meters above sea level, and is situated under the canopy of surrounding natural forest. They practice organic farming at Guji Highland, as well as at their other farm Mormora, benefitting from decades of plant debris decomposing on the forest floor. New plantings are added to the farm each year, all of the seed originating from a local heirloom that was collected nearby (they refer to as a "mother tree"). The family works with local small holders as well, buying their coffee, and also helping by offering training at the farm level as well as at their mill.

 
Being a dry process coffee, you can bet the cup is on the wild side. And it is, conjuring a multitude of fruit descriptors and more, but with refined acidity, especially considering this particular process method. The cup is fairly clean for a natural process coffee with a hint of jasmine flower in the cup, and flavor of mixed berry compote (a reduction of berries, spices, and usually orange juice).