Coffee Beans Suitable for Hand Grinding | Ethiopia Guji Zifengling G1 Natural Process with Fruity Aroma

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FrontStreet Coffee - Ethiopia Guji Dasaya G1 Natural Introduction

Ethiopia's administrative divisions are divided into four levels, arranged from largest to smallest as Region, Zone, woreda, and kebele. Most green coffee bean names follow this rule for naming. The Guji-Shakisso introduced this time is located southeast of the famous Yirgacheffe region. In administrative division, it belongs to Oromia Region→Guji Zone→Shakisso woreda, representing regionally sourced green coffee beans.

Just as Yirgacheffe became widely known after achieving fame and thus became an independent producing region, Guji was established as an independent producing region by the ECX in 2010 due to its superior geographical location and cup quality. Shakisso (sometimes translated as Shakiso) is the most attention-grabbing micro-region within the Guji producing area. Geographically located southeast of Yirgacheffe, with an average altitude above 1,800 meters, fertile black soil (Vertisol), and significant day-night temperature differences, the area possesses all the terroir conditions necessary for producing high-quality specialty coffee.

Local coffee production sources almost entirely belong to individual smallholder farmers. During the harvest season, they pick fully ripe red coffee cherries from nearby trees and deliver them to processing stations. The cherries are placed on well-ventilated African raised beds to control temperature and fermentation levels. After pulp removal, the moisture content is reduced to between 11.5%-12%. When post-processing and resting are completed, exports are handled through the ECX Ethiopian Commodity Exchange bidding system, where local exporters or international buyers follow this system to compete for their desired green coffee beans.

In recent years, the most attention-grabbing producing region in Ethiopia has undoubtedly been Yirgacheffe. Compared to Yirgacheffe, Guji-Shakisso is less well-known, but during the 2015 trend of soaring Yirgacheffe prices, international specialty buyers turned to seek other neighboring regions such as Sidamo, Limu, Jimma, and so on. Many potential producing regions and producers were subsequently discovered, such as the previously introduced Limu Gera and Jimma Agaro Yukro, both of which are high-quality specialty coffee beans.

Guji-Shakisso coffee actually possesses considerable uniqueness, and the coffee produced has repeatedly gained market attention. The legendary bean variety "Nekisse" launched by Ninety Plus at the end of 2009 originally meant "Nectar from Shakisso," with both its origin and naming derived from Shakisso. Another variety, "Derar Ela," also from the Shakisso region and launched by Level Up, received unanimous praise from Taiwanese industry professionals last year and achieved an excellent score of 95 points from Coffee Review in April 2014.

Dasaya in the original Ethiopian language is Dawala Samayawi, meaning purple bellflower. It was specially named Dasaya during cupping due to its unique characteristics, with the Chinese translation being Zifengling (Purple Bellflower). When tasted, it presents purple floral notes, berries, refreshing natural processed flavors, and a smooth mouthfeel, leaving a memorable aftertaste.

Guji is a producing region in Ethiopia that has received considerable acclaim in recent years, combining the refreshing qualities of Yirgacheffe with the full body of Sidamo, paired with the flavor diversity of its heirloom varieties, increasingly favored by coffee enthusiasts.

Ethiopia Guji Dasaya G1 Natural

Flavor | Violet, Blueberry, Grape, Honey Peach, Cantaloupe

Roast Level | Light Roast

Region | Oromia Region, Sidama Zone, Guji

Altitude | 1,900 – 2,100 meters

Variety | Ethiopian Heirloom

Annual Rainfall | Approximately 1,650 - 1,900 mm

Processing Method | African Raised Bed Natural Processing

Knowledge Expansion

The Arabica species originated in the Ethiopian highlands and was introduced to Europe via the Arab region in the 16th century. Among all coffees, Arabica varieties account for 75%-80%. World-famous coffees such as Blue Mountain coffee and Mocha coffee are almost exclusively Arabica varieties.

In Summary

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