Guji Guribea comes from Ethiopia’s West Guji zone, a region that’s earned a reputation for producers who are deeply hands-on with how their coffee is grown and processed. This lot is produced by Esaias Beriso Arere and his family on a high-altitude estate in Oromia, where natural processing and careful cherry selection are central to how coffees move through the season. Harvest runs from November to January, with ripe cherries dried slowly across raised beds to keep things controlled and consistent.

We’ve brought Guribea in as an espresso to showcase what Guji is doing right now, leaning into a profile that evolves as it ages - starting brighter and fresher, then settling into richer, more complex territory with berry compote tones and deeper chocolate notes.

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Want to know how to make the perfect cup? Click below to follow our recipes.