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Ethiopia Sidamo Guji

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, The Guji processing station is located in the buku abel village at an altitude of 2200 meters. During the harvesting and processing season (December-January), its unique growing environment and natural climate create the distinctive flavor of Guji. We only begin the natural drying process when the sugar content of the harvested red cherries reaches above 30. During the first two days of sun-drying, we maintain the moisture content of the red cherries to allow thorough fermentation of their fruit sugars. Meanwhile, the high-altitude environment

Coffee Processing and Origin

The "Heguai" processing station is located in the Buku Abel village at an altitude of 2200 meters. During the harvest and processing season (December-January), its unique growing environment and natural climate create the distinctive flavors of Heguai coffee. We only begin the natural drying process when the sugar content of the harvested red cherries reaches above 30 degrees. During the first two days of natural drying, we maintain the moisture content of the red cherries to ensure their fructose fully begins the fermentation process. Meanwhile, the high-altitude location allows the night temperature at the processing station to drop to around 12°C, preventing over-fermentation odors due to excessive heat. When temperatures are higher at noon, we provide timely shading to prevent the red cherries from sun damage.

At night, to prevent sudden rainfall, the cherries are wrapped with thick plastic sheeting. This allows the red cherries to ferment and dehydrate at lower temperatures. After 18 days of natural drying, when the moisture content of the green coffee beans drops to around 13%, the natural drying process is stopped. The beans are then packed into jute bags and stored in warehouse conditions of 12-22°C with 40-50% humidity for about 50 days for bean maturation and further dehydration. When the green coffee beans reach a moisture content of about 10%, they are transported to the processing station for hulling, screening, and sale.

Coffee Origin Information

Coffee Producing Country: Africa, Ethiopia

Coffee Estate: Guji, Hambella Wamena region, Dimtu city, Buku Abel estate

Coffee Variety: Heirloom, Ethiopian native varieties

Production Altitude: 2250-2350M

Quality Grade: G1

Processing Method: Natural (African drying beds)

Manufacturer: Coffee Workshop
Factory Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Degree: Light roast
Product Name: Ethiopian Sidamo Shakisso Natural

Detailed Origin Information

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350

Processing Method: Natural

Variety: Local heirloom varieties

Producer: Local small farmers

Flavor Profile: Passion fruit, rose floral, strawberry jam

Sidamo Coffee Characteristics

Sidamo coffee offers incredibly diverse flavors due to different soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics in coffee produced in each town area. The Sidamo growing region is located in southern Ethiopia. Agriculture dominates the local industry, with coffee growing areas situated around the Great Rift Valley. Sidamo coffee offers incredibly diverse flavors due to different soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics in coffee produced in each town area. The Sidamo growing region is located in southern Ethiopia. Agriculture dominates the local industry, with coffee growing areas situated around the Great Rift Valley.

In Ethiopian natural processed beans, you may typically find some impurities such as small stones or branches, so special attention is needed during grinding. Although these minor imperfections exist, they do not affect the taste. Most notably, Sidamo's Mocha coffee has extremely low caffeine content, making it a naturally low-caffeine coffee. Try natural processed coffee and experience that wild, untreated desert charm.