600.00 Br ETB

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Yirgacheffe zone officially called Gedeo is a zone within the state of Southern Nations and Nationalities People’s Region. Coffee is sold under the name Yirgacheffe- which is a woreda (district) within the Gedeo Zone.

The road to Yirgacheffe passes through Awassa, Yirga Alem, and Dilla places well-known to green coffee buyers who seek high-quality coffee.

The Yirgacheffe flavor profile

Yirgacheffe is home to the most elusive and complex profiles Ethiopia has to offer. This is the reason why this small zone has carved a profile for itself so well within the global coffee market.

Yirgacheffe coffee is much sought after for its bright point citric acidity. It’s well-bodied, balanced cup of mocha combined with flowery, spicy elements and an array of fruity flavours gives it a layered and complex wheel of taste. Yirgacheffe is renowned for its washed coffees but is gaining reputation with fruity balanced naturals, as well.

Coffee cultivation and Processing

Yirgacheffe coffee is chiefly grown by small land holders who own around .25 to 2 hectares of land. Hence the name garden production system. The small holder grows his crop under the shade of false banana and other nitrogen crops. The co-operatives, washing, and drying stations are the assembly points where all the cherries are collected for processing.


Sidamo was a province in the southern part of Ethiopia. Its name has it’s from a native ethnic group of Ethiopia, called Sidama, which are located in the south-central part of the country. Their major political state was the ancient Kingdom of Sidama. The old political map says Sidama was bordered by Gama-Gofa on the west, Shewa on the north, Bale extending from north to east, a small portion on the southeast by Somalis, and on the south by Kenya.

Sidamo A, B, C, D and E

The Ethiopian commodity Exchange has categorized the Sidamo zones into five geographical areas: Sidama A, B, C, D and E. These does not have any relation to quality but mere geographical indicators. Quality is based on sensory analysis and green grading, where Q1 and Q2 are named as specialty coffee, and everything between 3 and 9 are considered commercial grade.

Characteristics and Use

The strength of Sidamo lies in the variety it offers which often results in a profound complexity of taste. The coffee farmers of Sidama grown their unique varieties on small land parcels and deliver their produce to processing sites. This results in a unique mixture of “mixed heirloom” that gives Sidamo coffee its distinct flavour.



Named after a tribe of the Oromia people, Guji is one of the zones of the Oromia region of Ethiopia. Guji is surrounded by Borena in the south, by the Southern Nations Nationalities, and Peoples Region on the west, on the north by the Ganale Dorya River which separates it from Bale and on the east by Somalia region. The highest peak in this zone is the Mount Dara Tiniro. Major cities and towns in this zone include Nagele Borana the administrative center.

Characteristics and Use

In terms of topography, culture, and flavours, coffee from Guji has a distinct terroir while sustaining the classic characteristics like the Aromas of sweet peach and chocolate. A very big, bold character with a smooth, chocolate mouthfeel. Spicy, exotic, and clean.

Oromo region: rich with extravagant dark chocolate notes, jasmine, and crisp, sweetly-tart acidity.

Previously, Guji produced both washed and naturals exclusively, but of late producers have started to offer honey’s as well.

Guji coffees offer a composite, yet balanced cup profile that blends with both filter and espresso.


Additional information

Weight 1 kg

Medium Roosted


100% Ethiopian Beans


Most flaverful coffee bean in Africa