Description
Guji Chebega Gr2 Ethiopia Specialty Coffee
Region Area: Guji, Oromia, Uraga,
Harsu sala village
Process:Washed
Variety: 74110 JARC variety
Washing Station: Harsu sala
Process: Washed Grade 2
Picking method: Hand-picked
Drying technique: African raised bed
Altitude: 1900-2300 MASL
Cupping Profile
Green kiwi and grapefruit. Vibrant, complex acidity
Origin of Guji Chebega Coffee
Guji Chebega coffee originates from the Guji Zone in the Oromia Region of southern Ethiopia, specifically from the Uraga district in the village of Harowacho. This area, established around 2011 by Bisrat Melaku, is part of Ethiopia’s premier coffee-growing regions. The Guji Zone is renowned for its high-altitude coffee production, with elevations ranging from 1,800 to 2,200 meters above sea level. These conditions, combined with fertile soil, consistent rainfall, and traditional farming practices, contribute to the coffee’s distinctive flavor profile, which often includes notes of dark chocolate, almond, red apple, and citrus. The coffee is typically grown by smallholder farmers using organic, shade-grown methods in semi-forest environments, where coffee trees benefit from natural canopies and rich humus. Guji coffees are celebrated for their complexity and have gained recognition as a distinct category, separate from neighboring Sidamo and Yirgacheffe coffees, since the early 2000s.
The Chebega designation refers to a specific micro-lot or washing station within the Guji Zone, known for producing Grade 1 specialty coffee. The coffee is meticulously processed, often using the washed method, which involves de-pulping ripe cherries, fermenting them for 36–48 hours, and drying them on raised African beds for 12–15 days to enhance flavor clarity and smoothness.
Guji Chebega coffees are grown by smallholder farmers at high elevations (around 1,850–2,200 meters above sea level) using heirloom Arabica varieties (local landraces, including JARC types). Farms are often organic-by-default, intercropped with native trees, and hand-harvested from November to January. The washed process is key here, producing a smooth, easy-drinking coffee with lower acidity and a clean aftertaste compared to natural-processed variants.The Washed Processing Method for Guji Chebega Gr2The washed process for Ethiopian Guji coffees like this one emphasizes precision to highlight the region’s terroir—volcanic soil, ample rainfall, and microclimates that impart floral, citrus, and fruity notes. Here’s a step-by-step breakdown of the typical process, drawn from practices at nearby stations like Tebe Melge (in Uraga/Chebega area) or Gogogu:
- Harvesting and Sorting: Ripe red cherries are selectively hand-picked by families or community pickers (e.g., 400–500 pickers at stations like Tebe Melge). Cherries are delivered to the washing station and sorted by density using channels or flotation to remove unripe, damaged, or defective ones. This initial grading helps achieve the Gr2 quality.
- De-pulping: The outer skin and pulp are mechanically removed using a de-pulping machine, exposing the parchment-covered beans (still encased in sticky mucilage from the coffee cherry).
Exporters of Guji Chebega Coffee
Several exporters are involved in bringing Guji Chebega coffee to the global market, often working directly with smallholder farmers or cooperatives. Notable exporters include:
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Guji Coffee Export PLC: Owned and operated by Girma Edema, who has over 20 years of experience exporting coffee from the Kercha district within the Guji Zone. This company manages washing stations where cherries are sorted, processed, and dried on raised beds for 15–20 days. The coffee is then milled in Addis Ababa for export.
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Sakicha Coffee Exporter: A private limited company that operates washing stations across Ethiopia’s premier coffee regions, including Guji. Sakicha sources, processes, and exports both washed and natural green beans, emphasizing quality and traceability. Their operations in the Guji region, particularly in areas like Sakicha village (altitude 2,050–2,200 meters), focus on producing high-quality specialty coffee with intense flavor profiles.
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Testi Coffee: Founded in 2017, Testi Coffee works with over 500 smallholder producers in the Guji Zone, processing both washed and natural coffees. They are recognized for producing stellar coffees, including natural-processed Guji varieties, which are exported to international markets.
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Other Exporters and Cooperatives: Many Guji Chebega coffees are exported through cooperatives or private washing stations that bypass the Ethiopia Commodity Exchange (ECX) to ensure better traceability and premiums for farmers. For example, the Dararo Farmer’s Group was created to supply traceable micro-lots directly from producers, navigating Ethiopia’s complex export regulations. Additionally, exporters like Phyllis Johnson’s BD Imports have been instrumental in highlighting Guji coffees on the international stage, often working with local washing stations to ensure quality.
