Ethiopia Guji G2 Washed - Arsosala

Syrupy, maple cream, black cherry, persimmon, red papaya

TOP LOT

Bag Weight	60 KG BAG
Harvest Season	2025/26
Status	Spot
Lot Number	P615201-3

Carteret, NJ: 52 Bag(s)

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About This Coffee

This Grade 2 washed process coffee comes from the Arsosala washing station in the Uraga district of Guji, Ethiopia, sitting at elevations between 2,200–2,300 meters. Established in 2016, the station works with more than 1,200 smallholder farmers—each managing about 2 hectares—whose relatively young coffee trees contribute to strong yields and quality.

Farmers hand-select ripe cherries and deliver them for processing, where flotation removes lower-quality fruit before drying begins. The natural process involves careful drying on raised beds over 8–20 days, with frequent turning and sorting to ensure consistency. The region benefits from fertile red-brown clay soils, spring water access, and annual rainfall of 1,500–2,000 mm. Harvest timing varies by elevation, generally spanning October through January, with peak picking extending into February. Arsosala further encourages quality by offering a 5–10% premium for well-selected cherries.

Country of Origin	Ethiopia
Region	Uraga, Guji
Producer Type	Washing Station
Wet Mill	Arsosala Washing Station
Processing	Washed
Processing Description	Sun-dried on raised beds
Growing Altitude	2200m - 2300m

Harvest Season	2025/26
Bag Weight	60 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Ethiopia Heirloom

History of Coffee in Ethiopia

Coffee is ancient in Ethiopia, but coffee farming is not. By the end of the 9th Century coffee was actively being cultivated in Ethiopia as food, but probably not as a beverage. It was the Arab world that developed brewing. Even as coffee became an export for Ethiopia in the late 1800’s, Ethiopian coffee was the result of gathering rather than agricultural practices. A hundred years ago, plantations, mostly in Harar, were still the exception, while “Kaffa” coffee from the southwest was still harvested wild. In 1935, William Ukers wrote: “Wild coffee is also known as Kaffa coffee, from one of the districts where it grows most abundantly in a state of nature. The trees grow in such profusion that the possible supply, at a minimum of labor in gathering, is practically unlimited. It is said that in south-western Abyssinia there are immense forests of it that have never been encroached upon except at the outskirts.”

Growing Coffee in Ethiopia

As the birthplace of coffee, Ethiopia is home to more varieties of coffee plants than any place on earth, much of it still growing wild, and much of it still undiscovered. All Ethiopian coffee is Arabica and at least 150 varieties are commercially cultivated. Traditionally, these have simply been labelled as “heirloom varietals”; however, this is changing as the Jimma Agricultural Research Center works to identify species. Although there are a few estates in Ethiopia, 95% of coffee is grown by small land holders in a wide variety of environments, including “coffee forests” where coffee grows wild and is harvested by the local people. All specialty grade Ethiopian Coffee is grown above 4,000 feet and most above 6,000. In the highlands of Sidamo and Yirgacheffe, coffee can grow above 7,000 feet.