Guji

Guji was sold as Sidama until the mid-2010s, when buyers began asking for it by name and the market separated the two. It lies south and west of Sidama proper, and much of it is higher — plots above 2,000 m are ordinary here rather than exceptional.

The separation was commercial rather than agricultural, but it stuck because the coffee is genuinely distinct: cleaner and more intense than most Sidama at the same price.

Intense and clean, with peach and apricot over bright citrus acidity. The naturals are among the most concentrated fruit in Ethiopian coffee — strawberry and tropical fruit, without the ferment edge that spoils lesser lots.

Very high forested highland, cooler than Sidama and later to ripen.