Ethiopia - Uddeyi Guji 


Region: Guji

Altitude: 2,000 to 2,180 meters 

Farm/Coop/Station: Uddeyi Farm & outgrowers 

Varietal: JARC varieties , Local Landrace 

Processing: Natural

Sensory: Floral, Strawberry, Lemon, Milk Chocolate 

SCA Cupping Score: 86.25 


Farming methods in Guji remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops, including beans, peas and enset. 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.



Due to the size of most plots, coffee is typically handpicked by landowners and their family.

All coffee is selectively hand-harvested before being delivered to Uddeyi Farm’s washing station. At the station, coffee is sorted to remove damaged or underripe cherry and is then laid on raised beds to dry. Cherry is raked frequently to ensure even drying. It takes approximately 2 to 3 weeks for cherry to dry.