Filter Drip Bag Box - Guji Uraga Siko G1, Ethiopia, Washed

Oromia Region, Guji Zone, Ethiopia Coffee cultivation in Oromia's Guji Zone is deeply rooted in the long-standing farming traditions of the Oromo people, where coffee is grown as part of a mixed, landscape-based agriculture. Historically, Guji coffee was sold under broader southern Ethiopia labels like Sidamo. However, in the early 2000s, Guji began to be recognised as a distinct producing area, with 2002 marking its emergence as a standalone region. This recognition allowed Guji's unique cup identity, characterised by high elevation clarity, florals, and fruit intensity, to be consistently tracked and rewarded on its own merits. Within Guji, Uraga Woreda is a mountainous district that helped define this modern Guji profile. Coffee farming remains predominantly smallholder-led, integrated with other crops and growing in semi-forest conditions under indigenous shade trees. This cultivation system is known for promoting biodiversity, soil health, and the layered aromatics associated with highland Ethiopian coffees. Siko hamlet, within Uraga, has gained a reputation through the development of local wet milling and structured post-harvest processing. The establishment of the first wet mill in the area enables smallholders to deliver cherries for same-day processing, supporting consistent washed fermentations and improving lot separation and quality control. This infrastructure development enhances demand and incentivises selective picking and farm-level care across the Siko community.

Located in the mountainous highlands of Uraga Woreda in the Guji Zone, Siko is renowned for producing some of the finest coffees in the area. The Alemayehu Sali Washing Station, established over seven years ago, is operated by Alemayehu Sali and his brother. As the first wet mill in the Siko area, the station collaborates with approximately 564 smallholder farmers who handpick ripe cherries in the morning and deliver them to the mill for same-day processing. The region is characterised by semi-forest vegetation, indigenous tree species, and diverse agriculture, including maize, barley, sorghum, and false banana. High altitudes, fertile red-brown soils, abundant rainfall, and skilled processing practices all contribute to the distinct clarity and quality reputation of Siko coffees. This combination of natural and human factors ensures that the coffees produced here are celebrated for their exceptional flavour profiles and unique attributes, setting them apart in the specialty coffee market.