This Natural Heirloom coffee comes from smallholder farmers in the Hambela Wamena and Uraga districts within the Guji Zone of southern Oromia. This region, celebrated for its exceptional coffee, sits at elevations of 1,950 to 2,200 masl. The rich red loam soils, abundant rainfall, and cool mountain air create ideal conditions for slow cherry maturation, resulting in a fruit-driven profile characteristic of highland Guji coffees. The farmers, typically second- or third-generation producers, manage small plots intercropped with enset, maize, and shade trees. Many inherited their farms from their parents and grandparents, who started cultivating coffee in Guji during the 1960s and 1970s. They use traditional organic methods, relying on compost and shade management. After harvest, ripe cherries are delivered to the Hambela Washing Station, sorted, and placed on raised African beds for Natural processing. Over 18 to 25 days, the cherries are turned regularly to ensure uniform drying, infusing the beans with distinctive Guji sweetness and intensity. Recognised in Cup of Excellence competitions, Guji coffees are celebrated for their complexity, sweetness, and clarity. The Hambela Wamena zone, in particular, is renowned for producing coffees with vivid tropical fruit notes, refined florals, and a velvety body.