ETHIOPIA GUJI GR 4 NATURAL

Ethiopia Guji GR 4 Natural
 
PROCESSING: Natural (with some washed lots in the region)
 
HARVEST: November – March ARRIVAL: April – August
 
NOTES: Vivid cherry notes, cacao nibs, floral, rounded body. Perfect for pour over, espresso, or cold brew.
 
Ethiopia is widely regarded as the birthplace of Arabica coffee, home to countless indigenous varieties that contribute to its remarkable flavor diversity. The Guji zone, located within the larger Sidamo region, has become known for producing expressive, fruit‑driven coffees. While both washed and natural processing methods are used here, natural lots are especially celebrated.
 
Flavor Profile: Guji naturals typically showcase vibrant berry and fruit notes, often with a winy acidity and a full, rounded body. These characteristics make them stand out for their sweetness, complexity, and aromatic intensity.
 
Grade 4 Classification: Grade 4 beans are generally larger and more uniform than lower grades, reflecting better sorting and overall consistency. Though they allow a moderate number of defects, they still deliver strong cup quality—especially in naturally processed coffees where flavor depth is the priority.