The Guji area takes its name after the Oromo tribe living there for more than 500 years. Coffee from this region used to be part of the Sidama classification, but in 2015, it received its denomination for its distinct characteristics.

The landscape is a stunning painting, drawing angular and rough hills, forestland, valleys and plateaus, and cliffs covered by coffee. The region's volcanic soil bursts with nutrients, creating a deep red and brown top layer of soil that the coffee trees love! The high altitude and dry weather allow cherries to develop very slowly and become highly concentrated in absorbed nutrients and dense..giving a superb cupric of flavors and character. These natural settings have preserved a diverse agroforestry system for producing coffee together with honey, wood, and fruits …

This is a natural, unwashed coffee meaning that ripe cherries, after harvesting, were left in the sun to dry on raised African beds; no fermentation was employed.

It presents all the characteristics a Natural Ethiopian coffee has: A cocktail of flavors sharing exotic fruits with berries, delicate lilac undertones, blueberry peach cobbler, and soft spices. A gentle rhum-like acidity Further beautified it. It has a  velvety texture on a medium body. So flavorful it will spice up any day of the year!