THE FARM: The Guji region came into the spotlight in the early 2000s when it was discovered that coffee from Guji exhibited unique and distinctive characters that set it apart from its Yirgacheffe and Sidamo neighbors. The landscape is semi-forest, and the coffee trees benefit from the natural canopy and the decomposing foliage debris. The variety of microclimates within Guji alone encourages the development of diverse flavor profiles that present beautifully as both filter and espresso coffee.

The Allono Washing Station sits at the center of a newly built road network that connects marketplaces, schools, and residential communities. Cherries delivered to Allono are de-pulped and washed on the same day, and the pulped beans are graded for the first time by weight. After fermentation, once the mucilage has been rinsed off, the coffee is graded again and sorted by density. The coffee is carefully monitored and sorted throughout the drying stage to ensure uniform drying. The African drying beds are covered at midday to protect the coffee from peak sunshine and again at night to prevent dew moisture from seeping in. The attentiveness of the women involved in processing procedures ensures the coffee scores highly at the Allono Washing Station.

OUR ROAST: The brewed coffee is complex, with fruit flavors that have a remarkable intensity to them. The flavor profile starts out with notes of blueberry that has hints of lemon and rose. There's also a cane-sugar flavor that comes up as the coffee cools with mild peach notes. It's a wonderful cup!