Grown between 2,000 and 2,150 metres above sea level in Ethiopia's Guji region, this natural processed lot comes from the Okoluu Farmers' Group, a collective of 33 smallholder producers farming approximately two hectares each. The combination of high altitude, traditional cultivation methods and careful drying produces a coffee with remarkable clarity and complexity. Coffee cultivation in Guji remains largely unchanged. Farms are typically intercropped with food crops, chemical inputs are rarely used, and nearly all work is carried out by hand. Ripe cherries are selectively harvested before being dried on raised beds for two to three weeks, with regular turning to ensure even drying. The result is a coffee that balances ripe berry sweetness with floral aromatics, bright citrus notes and a lingering creamy finish. Tastes Like: Strawberry, Cream, RoseOrigin: Okoluu, Oddo Shakiso, Guji, EthiopiaProducer: 33 members of the Okoluu Farmers' GroupVarieties: JARC Varieties, Local LandracesProcess: NaturalAltitude: 2,000–2,150 masl
