Description
Ethiopia Guribea Grade 1 Natural
Proces: Natural
Region :Guji, Hambela Wamena, Buku Sayisa Village
Varietal: Ethiopian Heirloom Varieties
Producer : Single Farm
Picking Method Selectively Hand Picked
Drying Technique African Raised Beds
Drying Period 12–17 Days
Altitude 2,350 MASL
high scoring coffee:
Cup Profile: Cherry, stone fruit and lingering milk chocolate
Grown by Esyas Beriso Arere in Buku Sayisa village, deep within the Hambela Wamena district of West Guji, Oromia, this exceptional Guribea coffee showcases the remarkable quality of a single producer. Esyas’s dedication to careful farming and processing is reflected in the coffee’s outstanding clarity, sweetness, and complexity.
While most Ethiopian coffees are sourced from many smallholder farms, this lot comes predominantly from Esyas’s own 32-hectare farm. Situated at 2,350 metres above sea level, the farm supports around 2,500 coffee trees per hectare in fertile red clay soils, creating ideal conditions for slow, flavour-rich cherry development.
Only perfectly ripe cherries are selectively handpicked between November and January before undergoing a meticulous natural process. The fruit is dried on 150 raised beds for 12–17 days, allowing flavours to develop gradually and enhancing the coffee’s vibrant fruit character, sweetness, and clean finish. Seasonal rainfall in April and October helps create the ideal conditions for producing this distinctive West Guji coffee.
