Ethiopia - Guji Derikocha (Natural Processed)

Ethiopia - Guji Derikocha (Natural Processed)

Ethiopia - Guji Derikocha (Natural Processed)


Flavor Notes:

blueberry jam, winey, shortbread

From Our Cupping Lab:

All of the flavor and sweetness of our recent Guji Shakisso but pulled together and balanced in a wonderful medley of juicy and sweet. This coffee is everything we were hoping for coming off of having a fruit bomb of a natural just before. The greatest thing of note about this cup is how balanced all of the tones are with each other. The fruit sways from citrus to berry and back and forth as the cup cools, all the while a shortbread cookie sweetness persists. Big thumbs up from the crew!

Altitude: 1900-2100m

Varietal: heirloom

Region: guji

Process: natural

From Our Importer: Olam Specialty Coffee

This is a grade 1 naturally processed coffee from the Derikocha mill in Derikidame, Guji zone. This coffee is grown by 650 neighbouring smallholders at altitudes of 1,900 - 2,000masl.


Shade grown, ripe cherries are delivered to the mill for careful sorting, to select only the ripest. The cherries are dried in the sun on raised African beds for approximately 12 - 15 days. In the daytime they are raked and turned periodically to ensure a consistent drying process; covered between 12pm and 3pm to protect them from sun damage and at night time to protect it from rainall and moisture. Once the coffee has dried to the right level it is milled, graded, sorted and thoroughly handpicked, before being bagged in GrainPro for export from the port of Djibouti.


The ‘Kebele’ of Derikidame is in Guji Zone, Gedeo Zone in the Oromia region of Ethiopia. Over a number of years the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.

The local indigenous ‘heir-loom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun-drying these present with juicy and jammy stone-fruit flavours, floral and chocolate notes with a creamy body.

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