"Upon grinding, the dry aroma shows blueberry, grape, apricot, mango, and delicate florals. On the palate, blueberry jam, Kyoho grape, and mango lead, followed by soft strawberry, peach, and bergamot. The finish is smooth and lightly floral, with an oolong-like depth that keeps the cup rich and expressive."

This coffee is produced from cherries grown by smallholder farmers in Kercha, Guji, and delivered to Banko Michacha washing station for processing. The station functions as a collection and preparation point rather than a single-estate farm, bringing together harvests from local growers in the surrounding communities. These smallholders cultivate coffee on modest plots using traditional agricultural methods, often intercropping coffee with other plants under organic conditions. Their work forms the agricultural foundation of the lot, while the washing station provides the structure for sorting, drying, and export preparation.

The coffee comes from smallholder plots in Kercha woreda, within Ethiopia’s Guji zone. These plots sit around 2,000 meters above sea level, where cool highland conditions support slow cherry maturation and dense seed development. Guji coffees were once commonly grouped under the Sidamo name, but the region is now recognized for its own microclimates, local varieties, and distinct cup identity. The area’s elevation, vegetation, and traditional farming systems provide a strong foundation for coffees with clarity, fruit depth, and aromatic complexity. This lot reflects the terroir of smallholder plots surrounding Banko Michacha.

The variety is described as landrace, referring to Ethiopia’s locally adapted Arabica populations grown by smallholders in the area. These are not uniform cultivars in the conventional sense, but diverse genetic materials shaped by local ecology, farmer selection, and long agricultural history. In Guji, this diversity contributes to layered expression and structural nuance across village-based lots. For a natural process, the landrace material provides an expressive base that can carry fruit character while retaining definition. Its identity is therefore tied closely to both genetic diversity and place.

Ripe cherries are harvested by local smallholders and delivered to Banko Michacha washing station for natural processing. The cherries are sorted before drying to improve uniformity and reduce the risk of uneven fermentation. They are then placed whole on raised drying beds, where airflow, turning, and exposure management guide gradual moisture reduction. Because the fruit remains intact around the seed, sugars and mucilage influence the coffee throughout the drying period. Once the target moisture level is reached, the dried cherries are rested before hulling, further sorting, and final preparation.

Variety : Landrace
Altitude : 2000 masl
Process : Natural
Origin : Kercha, Guji