Guji · Uraga Woreda · Siko Village · Altitude: 2,100–2,250 m
Varietal: Dega, Kurume
Process: Natural (bærtørket) · Grade 1
Cupping notes: Aromatic and fruit-forward with bright citrus
Flavour: Bergamot, strawberry, honey, caramel, dark chocolate
This Grade 1 natural coffee comes from Siko Village in Uraga Woreda, Guji—an area that has earned a strong reputation for producing some of the finest high-altitude coffees in the region. Grown at elevations between 2,100 and 2,250 meters above sea level, the cool climate and fertile soils contribute to slow cherry maturation and high aromatic complexity.
The coffee is processed at the Alemayehu Sali washing and drying station, run by Alemayehu Sali and his brother. Together, they operate what is considered the first wet mill in Siko, working closely with hundreds of smallholder farmers who deliver carefully handpicked cherries. Farming in the area remains largely traditional, with coffee often intercropped with food crops and grown with minimal use of fertilizers or pesticides.
Cherries are dried whole on raised beds, allowing the natural process to develop sweetness and fruit character while maintaining clarity. Careful hand-sorting and drying result in a clean, expressive cup free from fermenty heaviness.
In the cup, this coffee is vibrant yet elegant. Delicate bergamot and bright citrus lead, followed by sweet strawberry and honeyed notes. A soft caramel and dark chocolate base adds depth and balance, creating a layered and refined profile.
This is a natural Ethiopian coffee that emphasizes finesse over intensity—well suited for filter brewing, where its aromatics and clarity can fully unfold
Guji · Uraga Woreda · Siko Village · Altitude: 2,100–2,250 m
Varietal: Dega, Kurume
Process: Natural (bærtørket) · Grade 1
Cupping notes: Aromatic and fruit-forward with bright citrus
Flavour: Bergamot, strawberry, honey, caramel, dark chocolate
This Grade 1 natural coffee comes from Siko Village in Uraga Woreda, Guji—an area that has earned a strong reputation for producing some of the finest high-altitude coffees in the region. Grown at elevations between 2,100 and 2,250 meters above sea level, the cool climate and fertile soils contribute to slow cherry maturation and high aromatic complexity.
The coffee is processed at the Alemayehu Sali washing and drying station, run by Alemayehu Sali and his brother. Together, they operate what is considered the first wet mill in Siko, working closely with hundreds of smallholder farmers who deliver carefully handpicked cherries. Farming in the area remains largely traditional, with coffee often intercropped with food crops and grown with minimal use of fertilizers or pesticides.
Cherries are dried whole on raised beds, allowing the natural process to develop sweetness and fruit character while maintaining clarity. Careful hand-sorting and drying result in a clean, expressive cup free from fermenty heaviness.
In the cup, this coffee is vibrant yet elegant. Delicate bergamot and bright citrus lead, followed by sweet strawberry and honeyed notes. A soft caramel and dark chocolate base adds depth and balance, creating a layered and refined profile.
This is a natural Ethiopian coffee that emphasizes finesse over intensity—well suited for filter brewing, where its aromatics and clarity can fully unfold