AWASH RIVER - GUJI, ETHIOPIA

Tasting Notes: Blueberry Muffin | Lemon | Mango
Process: Natural
Region: Guji Zone, Oromia Region, Ethiopia
Altitude: 1,850 - 1,950m
Varietal: Ethiopia Heirloom
Traceability: Guji & Sidamo
Harvest Period: November to February
Roast Profile: Light for all methods
Strength Guide: 4/5

THE PRODUCER

Awash River is sourced from smallholder farmers in the Guji and Sidamo regions of southern Ethiopia. These farmers cultivate heirloom arabica varietals that grow semi-wild at high altitude, combining traditional Ethiopian practices with careful hand-picking and sorting. Their attention to detail ensures the cherries develop complex sweetness and clarity, producing a distinctive and expressive coffee.

THE COFFEE

Awash River Guji is a naturally processed heirloom coffee from the fertile highlands along the River Awash, which flows almost 750 miles through Ethiopia’s great rift valley. This river is more than a water source, the middle Awash is historically known as “the cradle of humankind,” home to some of the most significant archaeological discoveries, including the famous hominid fossil “Lucy.”

Ethiopia is also the birthplace of arabica coffee. While wild coffee still grows in many areas, farmers in Guji and Sidamo cultivate heirloom varietals on their own land, maintaining centuries of coffee heritage.

The cherries are left to dry within their pulp, which transfers sugars onto the bean, resulting in bright, juicy flavors with a cola-like tingle and layered tropical and stone fruit notes. This is a high-acidity cup with a medium body, delivering a smooth, juicy, and lively mouthfeel, with occasional hints of chocolate or peach.

THE REGION - GUJI ZONE

Guji Zone sits in the Oromia Region at 1,850–1,950 meters above sea level, bordering Sidamo and Gedeo zones. While historically overshadowed by the more famous Sidamo and Yirgacheffe regions, Guji is gaining recognition for its exceptional specialty coffees.

High altitude, fertile soils, and abundant sunshine create ideal conditions for heirloom arabica, which still grows semi-wild throughout the region. Guji coffees are prized for their clarity, balance, and vibrant fruit-forward character, typified by tropical and stone fruits with delicate floral undertones.

THE PROCESS 

After harvest, the ripe cherries are dried on patios and raised African beds for 12–15 days, depending on ambient conditions. Sun-drying within the cherry pulp allows sugars to transfer into the bean, creating complex tropical fruit flavors.

Raised beds provide airflow to ensure even drying. Cherries are turned regularly to prevent mold and covered at night to protect from moisture. Once ideal moisture content is reached, the dried cherries are rested in a cool environment before being hulled, graded, and prepared for export.

IN THE CUP

A bright, lively cup with high acidity and medium body. The juice-like mouthfeel carries a fizzy, cola-like tingle, balanced by notes of citrus, berries, and tropical stone fruits, with occasional chocolate or peach undertones. This coffee delivers a smooth, expressive, and characterful Ethiopian experience, connecting history, terroir, and flavor in every sip.