Guji Ethiopia

Carbonic Maceraton - Guji

Roast Style: Light

Processes Method: Carbonic Maceration: Coffee cherries fermented whole, anaerobically, before drying on raised beds

Grower: 809 farmers organized around Tracon Coffee

Region: Deri Kidame, Hambela, Guji, Ethiopia

Elevation: 2125 masl

Roaster tasting notes: Berries, Red Wine, Peach

Sourcing coffee in Ethiopia is deeply communal. About 95% of the country’s coffee comes from smallholder farmers, so every harvest is the work of many hands. Local washing stations serve as the heart of this system where cherries from surrounding families are gathered, processed, and prepared for export.

In this case, the work is supported by Tracon Coffee, a veteran Ethiopian company with more than 30 years in the industry. Tracon oversees farms, washing stations, a cupping lab, and a large processing facility in Addis Ababa, giving them full control from harvest to export.

This carbonic maceration Guji lot is one of several special coffees they shared with us this year vivid, fruit-forward, and full of character. The unique fermentation process, done in low-oxygen conditions, brings out lush fruit and florals without losing the classic southern Ethiopian profile we love.

Behind this coffee is a network of collaboration: Haile Andualem and the Addis team, who handle first cuppings and quality control.