Ethiopian coffee is cherished by coffee roasters and coffee drinkers across the globe, and for good reason! Ethiopia is widely recognized as the birthplace of coffee. The storied coffee origin even has its own coffee legends and mythology.
While Ethiopia only produces 3-4% of the world’s coffee supply, it has an outsized reputation. The variety and character of the coffee that comes from Ethiopia is astounding. Ethiopia is famed for its “fruit bombs” and for expressing a wide assortment of distinctive floral notes and sweet flavors. Instead of Kaldi the goatherder, the Oromo sky god Waaqa brought forth a new plant from the earth with his tears that were shed over the wrongful death of a loyal servant.
Coffee is as important to Ethiopia’s economy as it is to Ethiopian culture. People in Ethiopia have been consistently drinking coffee longer than anyone else on the planet. Ethiopian coffee ceremonies are elaborate rituals that encapsulate the journey of a coffee bean from unroasted coffee to brewed beverage. Ethiopia’s number one export is coffee, which makes up over one-third of the country’s export revenue.
An interesting trend that has recently emerged is the popularity of roadside coffee stalls that serve coffee in the traditional manner of the Ethiopian coffee ceremony. Although the country faces research, innovation, and climate change challenges, Ethiopia’s total annual production volume is forecasted to keep increasing yearly, according to the USDA. Around 8.2 million bags of 100% Arabica coffee are produced annually; approximately 60% of that is exported.
Ethiopia’s soaring altitudes are the perfect setting for producing high-quality Arabica coffee. Forest coffee from Ethiopia grows wild in the forest, mostly under shade and among other native plants. The rich soil, nurtured by humus that falls from the trees, empowers wild Ethiopian coffee trees to thrive naturally. Garden coffee, on the other hand, grows on small plots of land, often smaller than a hectare. The amount of coffee is measured in the number of trees rather than area size.
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Ancient landrace varieties dominate the smallholder coffee gardens that are also generally organic, tended by farmers who intercrop food crops to maximize the potential of this region’s fertile soil. A small percentage of coffee in Ethiopia grows on large plantations and estates. Because a majority of the coffee from Ethiopia comes from smallholders, they often lack their own infrastructure to process coffee at the farm level.
Establishing the Ethiopian Commodity Exchange (ECX) in 2008 was a turning point for the conditions of the coffee industry by addressing inequalities and political imbalances. The goal was to help farmers earn higher prices with faster financial turnaround while rewarding quality where it was due. However, the anonymization was a setback in traceability, particularly for smallholders who sold coffee directly to the ECX instead of via a certified cooperative.
In 2017, the Ethiopian Coffee & Tea Development and Marketing Authority revised the ECX, allowing all Ethiopian coffees to be sold with full traceability. Interestingly, it is illegal to sell export-quality coffee locally in Ethiopia. Around six to ten thousand varieties still grow wild among the mountainous forests of Ethiopia. The difference between heirloom and landrace, although they are often used interchangeably, is the degree of human intervention in the development of the plant.
Heirloom and landrace trees are both associated with a specific region, but heirlooms have been traditionally cultivated and handed down throughout generations. As for the common Ethiopian green coffee varieties that have been studied and identified, Gesha coffee is the most distinguished one that comes to mind. This variety originated in the Gesha forest of Ethiopia and was first cultivated at the Lyamungu Coffee Research Station in Tanzania.
Although the coffee is sometimes referred to as “Geisha” due to a British transliteration of the region’s name, Gesha is more commonly used when the coffee is from Ethiopia. The Peterson family entered a lot of Geisha coffee into the Best of Panama competition, setting a record-breaking win and wowing the industry with the exceptional flavor profile of distinct floral notes, complexity, and sweetness. Gesha (aka Geisha) made its way to Costa Rica, where it was distributed throughout Central America, but it wasn’t until 2005 that Gesha coffee started to gain traction.
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The Jimma Agricultural Research Center (JARC) is working to research and identify unique varieties and strains like Wolisho and Dega, two varieties named after indigenous trees in the region. Most of the green coffee produced in Ethiopia comes from three trademarked regions: Sidama, Yirgacheffe, and Harrar. The cup profiles from these regions vary widely, and they’re often divided into sub-regions with distinct characteristics.
As of 2023, Ethiopia is divided into 12 regional states and two chartered cities (Addis Ababa and Dire Dawa). Sidama (which has been called Sidamo, an error that dates back to the 1880s) is famous for high-elevation coffee. Elevations range from 1,550 to 2,200masl, and the microclimate experiences ample rainfall at optimal temperatures. Yirgachefe is a woreda in the Southern Nations, Nationalities, and Peoples’ Region (SNNPR) that needs little introduction.
With its high altitude, mild climate and ample rainfall, Yirgacheffe has ideal conditions for Arabica production. Look for fruit-forward, sweet coffees that are always a favorite among coffee drinkers around the world. Yirgacheffe is also widely known for its distinct floral tones, intensely complex flavors, and bright acidity. Harrar is a historical region that was associated with the highest quality of Ethiopian coffee available in the 19th century.
Harrar coffee is generally sourced from wild native trees and dry processed. In the cup you’ll find intense flavors and fruity acidity. It’s common to find Harrar coffee in espresso blends to lend deep fruity notes. Guji, a standout zone in the Oromia region, is also an excellent location for coffee production. Centuries after coffee was discovered, farmers in Guji still follow traditional growing methods that complement the incredibly fertile soil there.
Because there is so much nutrition in the land, coffee is grown organically, although most are not certified as such. Limu might be lesser known, but altitudes of 1,100 to 1,900masl in the highlands lend themselves to excellent coffees. Jimma/Djimma coffee typically expresses a low acidity and distinct spicy flavor, complemented by a pleasant sweetness.
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The ECX is also responsible for designating the different coffee regions in Ethiopia according to its geographical standards. Coffee grading in Ethiopia is based on a number of different factors. The grade is the combined result of physical bean and cup qualities, including altitude, imperfections, and flavor. Ethiopia’s coffee grading system has been in place since the 1960s, with updates over the years.
Ethiopia produces high quantities of both natural and washed coffees and the grading scale differs slightly by process. Ethiopia green coffee is celebrated for its bright fruit and floral flavors, expressed with exceptional acidity and sweetness. Most Ethiopian coffees grow at high altitudes, which results in dense beans with intense flavors and aromas.
Out of the many coffee-growing areas in the country, a few stand out from the crowd. Genuine Origin will usually stock coffees from Yirgacheffe, Sidama, and Guji. Roasters can usually find a selection of natural and washed process coffees, as well as a several grades. While we are constantly searching for the coveted blueberry notes in Ethiopia naturals, we are seeing them less and less. However, we have started to see Ethiopian coffee producers venturing into anaerobic processing.
Ethiopia has the most varieties of wild Arabica, and for a very simple reason: it is believed to be the birthplace of all coffee, the heart and soul of coffee Arabica. This is important because it means there is a wide range of flavor profiles among Ethiopian coffees. The country has seven main coffee-producing regions, after which the coffees are named: Harrar, Sidamo, Yirgacheffe, Limu, Lekempt, Jimma, and Guji.
And each one has a specific cup profile, thanks to the diverse landscapes and environment that affect the coffee when it grows. Both of our new coffees come from the Guji zone - a part of the Oromia region - in the southern part of Ethiopia. The region of Guji is named after a tribe of the Oromo people who have roamed the mountains for thousands of years. It is located next to the other two well-known coffee regions named after Sidama and Yirgacheeffe.
In fact, the Sidama region is where Impact Roasters founder Daniel comes from and where he grew up. Interestingly enough, Guji used to be part of Sidama region before. However, since 2002 they separated and formed the Guji zone. Ever since, the Guji area has been on the rise as one of the greatest coffee-producing zones in the world, living up to the reputation of Ethiopian coffees.
The land of the Guji is like heaven for cultivating coffee as the landscape is mountainous with rich and fertile volcanic soil for coffees to flourish. This gives the coffee plants rich soil, enough rainfall, and enough shadow to give the plants the perfect temperature to grow. One can expect very different profile coffees from the same region, as the Guji landscape is diverse.
This region's coffees are known for their smooth, floral notes and exquisite flavor and body. Wet-washed procced coffees tend to be more bright and lively with more fruit and brightness than your average cup. You can now try both wet-washed and sundried processed coffees from the Guji region and see it for yourself.
Coffee professionals throughout the world are realizing that Guji, as a coffee region, is significantly different than its neighboring regions, Sidamo and Yirgacheffe. Guji zone was previously categorized as a sub-region of Sidamo, but has proven itself as distinct. It has gained reputation and stature because of its unique and differentiating flavor profiles.
The Journey of Coffee From Goat to Cup (4 Minutes)
Guji Culture
The Oromo people of Guji consider their region as the ancestral cradle of Oromo culture. The ceremonies, rituals, and lore that come forth of the Gada age-group system, are still subsequently and widely practiced among Guji’s inhabitants. Besides the system, coffee farming has ancient roots within the Guji culture - the two are inseparable.
Characteristics and Use
Guji coffees offer a complex, yet balanced, cup profile that does well in both filter and espresso. Certification options are plentiful, as well as processing techniques. Historically, Guji has always offered washed and naturals exclusively, but recently, producers started to produce honey’s as well.
Coffee Flow and Processing
For more than a decade, we have worked among the people of Guji, and have witnessed the rise and development of exemplary coffee producers that raised the standards of coffee cultivation in Ethiopia. Haile Gebre (Shakisso Farm) and Tesfaye Bekele (Suke Quto Farm), are the leading coffee figures in Guji. Both of them manage large coffee estates and provide a steady income for local smallholders and pickers.
Coffees from Guji
Coffee lovers, rejoice! July brings a delightful treat for subscribers of our Coffee of the Month club: the Ethiopia Guji Shakiso. This unique offering is available exclusively for our subscribers this month, with a chance to become available to all next month, depending on supply. If you’re a fan of rich flavors and intricate profiles, this coffee is one you won’t want to miss.
Ethiopia is often regarded as the birthplace of coffee, and the Guji region, specifically Shakiso, exemplifies the charm and complexity of Ethiopian coffees. Unlike other notable coffee areas such as Yirgacheffe and Sidama, Guji stands out with coffee varieties that are unique to its landscape. The region boasts spectacular natural beauty and has carved a niche in the international coffee market, famous for exceptional beans and diverse flavors.
This July, we invite you to experience the distinctive coffee from the Sawana Washing Station, located at an elevation of 1,800 to 2,200 meters above sea level. This facility processes coffee using both natural and washed methods. These approaches ensure a broad spectrum of flavor profiles that highlight the intricate characteristics of Shakiso green coffee. From rolling hills to lush valleys, the unique terrain and microclimates play a vital role in the growth of coffee plants.
One of the most notable features of Guji coffee is its nuanced flavor profile. Many people describe Guji coffee as having a balanced, complex taste. Expect vibrant fruit notes, floral hints, and delightful acidity that makes every sip a new experience. According to various coffee tasting reports, Guji coffees often receive scores above 85 on the Specialty Coffee Association scale, indicating high quality.
Moreover, the Ethiopian method of grading coffee enhances Guji's reputation. The grading system ranges from 1 to 9, where Grades 1 and 2 represent the highest quality. This meticulous grading evaluates both the physical characteristics of the beans and their sensory attributes, such as aroma and flavor profile. Each cup of coffee from Guji, including our featured Ethiopia Guji Shakiso, meets high standards for quality and flavor, ensuring an enjoyable experience.
The Process Behind Ethiopian Coffee
Ethiopia is renowned for its traditional coffee processing methods, which significantly affect the final taste of the brew. About 70% of coffee produced in Ethiopia is naturally processed. This method uses fewer resources and amplifies the natural sweetness and fruity notes of the beans.
In natural processing, coffee cherries are sun-dried after harvest. This allows the beans to absorb flavors from the fruit, resulting in a vibrant flavor profile commonly associated with Ethiopian coffees. For example, natural processing might lead to tasting notes of blueberries, dried figs, or even chocolate. On the other hand, washed processing involves removing the cherry's outer fruit before fermentation.
According to industry standards, this method produces a cleaner cup with pronounced acidity. The beans preserve their intrinsic qualities, allowing the unique terroir of Guji to shine through. This dual processing ability at the Sawana Washing Station allows for a more extensive flavor range and caters to different palates.
Tasting Notes for Ethiopia Guji Shakiso
As you prepare to enjoy the Ethiopia Guji Shakiso, here are some tasting notes to anticipate:
- Aroma: Expect a complex bouquet of floral scents, with hints of vibrant berries and subtle citrus.
- Flavor Profile: Savor a perfect balance of sweetness and acidity. You may encounter red fruits such as strawberries alongside floral undertones that remind one of jasmine.
- Body: This coffee boasts a rich and velvety mouthfeel that enhances the overall tasting experience.
- Aftertaste: A lingering sweetness with a touch of brightness invites you to take another sip and explore the layers of flavor further.
Enjoying this coffee offers an opportunity to connect with the farmers, the land, and the traditions that have shaped Ethiopian coffee culture over centuries. Ethiopia Guji Shakiso is more than just a coffee; it’s an experience that encapsulates the essence of the Guji region. With its complex flavor profile and artisanal processing methods, this month's Coffee of the Month is a true testament to the richness of Ethiopian coffee culture.
Guji Coffee: Everything You Need to Know
Hands down, Guji is one of the best coffees produced in Ethiopia. Having a stark difference from Yirgacheffe and Sidamo coffee, Guji coffee brings a unique flavor that is favored by many baristas from around the world. The Guji people have grown coffee trees in their fields for many centuries. Even today, many Guji farmers follow traditional methods to grow their coffee trees.
Coffee is often incorporated with foods crops as a means of land use and providing food and income for farmers. Up until 2002, Guji coffee was bundled together with Yirgacheffe and Sidamo coffees under the umbrella “Sidamo.” Because of their unique profiles and flavors, both Guji and Yirgacheffe coffees started to be recognized by their own names.
Coffee from the Guji region offers a balanced and pleasingly complex cup profile.. In general, cuppers agree that Guji coffee comes with characteristics like the aromas of sweet peach and chocolate. Guji coffee is everywhere. But it has not always been this way. Over the past six decades, rapid developments, both commercial and cultural, have elevated Guji coffee as a unique coffee region.
Making a stark contrast with Yirgacheffe and Sidamo coffees. In this article, we take a deep dive into the history and culture of the Guji people, and the origins of the Guji coffee and its enticing flavor. The Guji region of southern Ethiopia is a remote place, beautifully forested and - in many ways - an untouched area of the country.
A glance outside your window, as you drive through these rural roads, and all you see is lush green forest undulating gently over hills and valleys as far as the eye can see. Very few urban centers exist in this place, but despite what first meets the eye, the Guji region has seen change over the years, and quite a lot of it in the past five to six decades. Through it all, Guji coffee has remained a pleasant and constant backdrop as the people of this region, their livelihood, and their way of life have all slowly changed.
Guji History
The southern part of Ethiopia, of which Guji is a part, is where the Oromo people first lived in what is today modern Ethiopia. It is from here that they slowly moved northwards across the country over the centuries. Historians believe that Guji (together with the Borena zone) is one of the very first areas where the Oromo people settled in present-day Ethiopia. We know that the Oromo people have lived in this area for at least 500 years.
The Oromo of Guji are believed to be descendants of a man called Gujo whose children and grandchildren - tradition tells us - reared cattle in the area. Today, most of the residents of the Guji region are still Oromo people. While the original Guji residents were pastoralists taking care of their herds of cattle, today, less than one percent are pastoralists and cattle herders. Most are now farmers.
The Guji region is excellent for farming. As much of the land was an untouched forest, the soil is incredibly fertile. There is little need for added fertilizer here. Guji is also a mineral-rich area of Ethiopia where you can find gold, precious stones, and other sought-after minerals. This is one reason why the region’s coffee potential has only recently come to light. Because of the vast mineral riches in the area, the Guji region was off-limits to non-residents for many years.
As a result, it was difficult for larger coffee farms or washing stations to establish themselves in the area, even though the land (well-watered and at altitudes over 1500 m.a.s.l.) and the climate were perfect to do so. The past few decades, however, have seen restrictions ease and the area opening up. This, in turn, has paved the way for larger coffee growers and washing stations to establish themselves in the area, thereby giving Guji coffee a fighting chance to earn a name for itself among the other southern Ethiopian coffees.
Coffee History in the Guji Region
Coffee is an inseparable part of the Guji, and the wider Oromo, culture. Some historians believe the Oromo people used coffee as early as the 10th century AD, although it wasn’t used as a drink then. In those times, coffee beans were mixed with edible fat to create small balls that people chewed on to ward off tiredness. It was an ideal snack to carry on long and tiring journeys.
The Guji people, just like the rest of the Oromo people, have grown coffee in their fields for centuries. Even today, many Guji farmers follow traditional methods to grow their Guji coffee. Coffee is often intercropped with food crops as a means of maximizing land use and providing food for families.
Breaking Loose from the Pack
In the recent past, Guji coffee was bundled together with Yirgacheffe coffee and Sidamo coffees under the umbrella “Sidamo” name. However, since 2002 Guji coffee (as well as Yirgacheffe coffee) is now recognized by its own name. Like most areas of southern Ethiopia, Guji is blessed with many regional landraces of coffee. These are varieties that are indigenous to the area, often having grown naturally in the area for decades or even centuries.
Some estimates put the number of regional landraces in Ethiopia at over 10,000 varieties, many of which have not been individually cataloged. Also, coffee growers use hybrid varieties developed by JARC (Jimma Agricultural Research Centre). These varieties are more resistant to pests and often provide higher yields.
Guji Coffee and the Guji Flavor Profile
While there is no doubt that the Guji coffee profile is unique and separate from Yirgacheffe and Sidamo profiles, there is some debate as to whether all Guji coffees can be confined to a single flavor profile. In general, coffees from this region offer a balanced and pleasingly complex cup profile - perfect for both filter and espresso.
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