Ethiopia - Guji

Region: Guji
Producer: Various smallholders
Altitude: 1850-2000 masl
Variety: JARC varieties 
Process: Natural
Notes: Apricot, Lemon, Milk Chocolate
Organic and RFA Certified

For the month of September, we couldn’t be more excited to offer you this deliciously smooth Ethiopian coffee. At the Haus, we all love Ethiopian coffees but this one in particular stands out for being lightly fruity with a tart but well-rounded finish. We highly recommend this roast as the best first cup of coffee in the morning to get you through the last month of summer!

A little about the coffee:

RFA stands for Rainforest Alliance, a certification system that emphasizes climate-smart agriculture. RFA farms have at least 40% of land covered by canopy, significant species diversity (at least 12 native tree species per hectare, on average) and a system of natural vegetation buffers between agricultural land and bodies of water. The farms also use organic fertilizers. 

Farming methods in Guji remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Guji typically use very few—if any—fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.