Ethiopia Guji G1 Washed - Muda Tatessa

Cup notes available upon arrival

Bag Weight	60 KG BAG
Harvest Season	2025/26
Status	ETA Aug 2026
Lot Number	P615087-3

Alameda, CA: 117 Bag(s)

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About This Coffee

Muda Tatessa is a kebele located in the Guji Zone of the Oromia Region. Coffee production in this village is relatively new, as coffee has only recently been introduced to the area. Due to its high-altitude location, farmers traditionally cultivated legumes (peas, beans, and pulses), khat, and barley up until 10–15 years ago. Today, however, they primarily produce maize and intercrop false banana with newly planted coffee trees. The coffee processing center is located in the heart of Tatesa Village.

Farms in this area are located between 30 and 45 minutes from the central collection point, and the roads that connect them are unpaved. Farmers in this region are part of the Oromo ethnic group and speak Oromiffa. They follow ancestral customs and live a quiet life centered on coffee farming. Many families face challenges such as limited access to electricity and clean drinking water. Children often do not begin school until the age of nine, as they must walk long distances to the nearest school. Because of this delay in education, most young people in the community grow up working in agriculture, tending coffee, potatoes, maize, or false banana trees on their family’s or neighbors’ land. Despite these challenges, the coffee farms in Muda Tatesa show strong potential and are expected to become an important source of coffee production for both the district and the wider Guji Zone.

Country of Origin	Ethiopia
Region	Muda Tatessa, Guji
Producer Type	Washing Station
Processing	Washed
Processing Description	48-60hr fermentation, sun-dried on raised beds
Growing Altitude	2150m - 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.