Filter Coffee

Guji Masina G1, Ethiopia, Natural

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$19.00

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Blood orange, chocolate and blackberry

Weight 200g 1kg

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200g 1kg

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COFFEE PROFILE

Indulge in this rich and sweet Ethiopian coffee, collected by the Masina Washing Station. It showcases an incredible blood orange sweetness complemented by ripe blackberry and decadent chocolate. 

TASTES LIKE	Blood orange, chocolate and blackberry
ROAST	Filter

Story

Masina Washing Station, under the stewardship of Primrose Coffee Exporter, exemplifies excellence and innovation in Ethiopian coffee production. Established in 2010 by Abreham Mengiste and Meseret Workneh, Primrose has become a cornerstone in the Ethiopian coffee export industry. With over two decades of experience, Mengiste and Workneh have earned a reputation for exporting specialty and premium Ethiopian Arabica coffee.

Situated in the celebrated Guji region, the Masina Washing Station collaborates with over 3,000 smallholder farmers. These farmers are guided in producing high-quality coffee using traditional washed and natural methods, alongside experimental techniques like carbonic maceration and anaerobic fermentation. The station is renowned for its distinctive flavor profiles, offering Grade 1 coffees sourced from regions such as Yirgacheffe and Guji.

Primrose's dedication extends beyond coffee production to meaningful community development. Their initiatives include constructing water wells in Guji and expanding schools in Yirgacheffe, underscoring their commitment to social responsibility. This comprehensive approach not only enhances coffee quality but also enriches the lives of the communities they engage with, fostering partnerships with global markets in Japan, Australia, the U.S., and Europe.

PRODUCER	Primrose Coffee
REGION	Guji, Yirgacheffe
VARIETAL	Heirloom
PROCESS	Natural
ALTITUDE	1950-2300 masl

Origin

Guji, Yirgacheffe, Ethiopia

Guji, Ethiopia, situated in the southern part of the country within the Oromia region, has garnered global acclaim for its high-quality, specialty-grade coffee. Unlike its neighbouring coffee-growing areas such as Sidama and Yirgacheffe, Guji's coffee has carved out its own identity due to its unique environmental conditions, processing methods, and the genetic diversity of its local coffee trees.

Coffee in Guji is cultivated at elevations ranging from 1,800 to 2,300 metres above sea level, where the cool climate and fertile volcanic soil contribute to the slow maturation of coffee cherries, resulting in more complex and concentrated flavours. The distinct wet and dry seasons in Guji further enhance coffee cultivation. The region is renowned for its Ethiopian heirloom varieties, celebrated for their genetic diversity and complex flavour profiles, often exhibiting fruity, floral, and spicy notes.

Farmers in Guji utilise both washed and natural processing methods, with recent innovations like carbonic maceration and anaerobic fermentation being introduced. Most farmers are smallholders, growing coffee on plots smaller than one hectare, often intercropped with other plants like enset for food security. Sustainability and community development are prioritised, with initiatives to improve processing techniques and infrastructure, enhancing both coffee quality and local livelihoods. This unique combination of altitude, varietals, and processing has established Guji as a leading producer of specialty coffee in Ethiopia.