Ethiopia Guji G1 Washed - Demicha

Cup notes available upon arrival

Bag Weight	60 KG BAG
Harvest Season	2025/26
Status	ETA Aug 2026
Lot Number	P615087-2

Alameda, CA: 100 Bag(s)

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About This Coffee

Demicha, located in the Guji Zone of Ethiopia’s Oromia Region, is an emerging coffee-growing area where coffee cultivation has been introduced only in recent years. Traditionally, farmers cultivated legumes, oats, and barley, but today maize and false banana are commonly grown alongside young coffee trees. Farms in this area are located between 30 and 45 minutes from the central collection point, and the roads that connect them are unpaved. During the rainy season, these roads become muddy and hazardous, making transport challenging. Local producers move their coffee from farms to the collection center using horses, mules, or donkeys. Producers take advantage of clear weather when they can, working quickly to harvest and transport coffee before the rains return. The producers use intercropping techniques, planting false banana trees, maize, Korch, Wanza, and Sesa to provide shade for the coffee plants.

Country of Origin	Ethiopia
Region	Demicha, Guji
Producer Type	Washing Station
Processing	Washed
Processing Description	48-60hr fermentation, sun-dried on raised beds
Growing Altitude	2100m - 2250m

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.