Grown by smallholder farmers in the high forests of Uraga, deep within Ethiopia’s Guji Zone, this natural lot reflects the region’s reputation for producing some of the country’s most expressive coffees. At elevations nearing 2,200 meters, producers cultivate indigenous heirloom varieties such as Kurume and Daga in rich volcanic soils before delivering ripe, hand-sorted cherry to the Harsu Haro drying sites. Sun-dried slowly on raised beds, the coffee develops its signature intensity as cool mountain air preserves delicate aromatics while concentrating the fruit sugars. The result is a vibrant, clean natural with layers of strawberry, black cherry, and tropical fruit sweetness, lifted by floral undertones and a velvety finish. Lush, aromatic, and deeply characterful, this lot captures the distinctive beauty of Guji’s high elevation terroir.

Brew Method

18 grams of freshly ground coffee / Timer for 28 - 32 seconds / Pull 37 - 39 grams of liquid espresso / Grouphead at 200 - 201°F / 9 bars at machine gauge