Origin: Ethiopia
Farm: Hada Farm
Region: Guji > Hada
Variety: Heirloom
Processing: Natural
Altitude: 2,140 - 2,230m
Harvest: 2024–2025

This is our second Ethiopian release this season — a naturally processed coffee.

It offers bright and distinct fruit flavors reminiscent of raspberry, blueberry, orange, and fig. The finish carries a rich sweetness, much like milk chocolate.

While it showcases the complexity and sweetness typical of the natural process, it has very little of the fermentation notes sometimes associated with it. Its concentrated fruit-like profile speaks to the exceptional quality of coffees from this area.

The Guji region has only recently begun to attract attention comparable to neighboring Sidamo and Yirgacheffe. In recent years, its high quality and unique flavor profiles have made it a focus for coffee lovers worldwide.

Guji benefits from abundant rainfall and a landscape of steep highlands. Coffee production here has been increasing year by year, as the land and climate are highly suited to coffee cultivation.

At Hada Farm, ripe red cherries are carefully hand-picked, with unripe cherries removed through visual inspection. The cherries are then laid on African drying beds, where workers gently turn them to ensure even drying.

In the initial fermentation stage, cherries are covered with yellow sheets for 2–3 days to promote fermentation, then sun-dried for about 9–12 days.

Once dried, the cherries are transported to the capital, Addis Ababa, where they are dry-milled and prepared for export.

The exporter, Welichu Wachu, supports farmers by providing access to new technologies, improved coffee varieties, and agronomic support.

Many of the farms owned by Welichu Wachu are located at altitudes above 2,100m. In these excellent growing conditions, cherries mature slowly, accumulating sugars and developing high density. This results in the unique flavor profiles for which the region is known.