Ethiopia Guji, Abdi Jibril station. Grade 1. Anaerobic. 250G.

Aroma: Dried pineapple, caramel

Taste: Kumquat, pineapple, oolong tea

Aftertaste: Clean, caramelized tea

Body: Medium density

Variety: 74100, 74112

Processing: Honey anaerobic fermentation

Altitude: 2,100–2,350 meters above sea level

Region: Guji

This coffee originates from plantations in the Guji zone of the southern Oromia region, considered the birthplace of coffee. It boasts ideal conditions for growing Arabica: significant altitude (over 1,500 meters); rich, well-drained (mostly volcanic) soils that require minimal additional fertilizers; a high-altitude tropical climate with 1,500–2,500 mm of rainfall during a nine-month period, and optimal temperatures ranging from 15 to 24°C.

Over the last 60 years, rapid commercial and cultural development has transformed Guji into a unique coffee-producing zone, which became a separate administrative unit in 2002. Coffee from this region reflects a distinctive terroir that sets it apart from other beans in the Oromia region.

The woreda (district) of Uraga is considered one of the highest-altitude areas in Ethiopia. Farmers in Lecho typically own plantations averaging no more than 2–3 hectares, which are passed down through generations.

The Lecho station of the Tracon holding is named after its manager, Abdi Jibril. To better focus on quality, only washed and honey-processed coffee is produced here. The station sources coffee from over 400 farmers, which amounted to approximately 850,000 kg of coffee cherries during the 2023-24 season.