Ethiopia - Banko

From the highlands of Guji at 1,880 - 1,900 meters, this Ethiopian specialty coffee comes from the Mamush Taye washing station and showcases the region’s distinct profile. Guji, once overlooked, has now gained recognition as a unique coffee origin thanks to its fertile soils, abundant rainfall, and mountainous landscapes.

The coffee is produced mainly by smallholder farmers, with family plots averaging just 1.5 to 2 hectares, where heirloom varietals thrive under natural forest conditions. This traditional approach, passed down through generations, results in coffees that are organically grown by nature and celebrated for their vibrant complexity.

Processed naturally, the cherries are sun-dried on raised beds for 12–15 days, bringing out lively fruit character and a layered sweetness.

SCA Cupping Score: 84.5

Tasting Profile: Bright raspberry and stone fruit notes, complemented by hibiscus florals, fresh lemon citrus, and a juicy, elegant finish.