*Packaging may vary
Our organic Ethiopian Sidamo Guji green coffee originates from Southern Ethiopia. It is recommended to keep Guji green coffee to a lighter roast level to preserve the incredibly sweet, fruity flavor and bright acidity. Roasting this coffee to a darker level will impact the inherently sweet flavor and the tell-tale acidity.
Our unroasted, green coffee selection is intended for roasting purposes. Do not attempt to grind, brew, or consume unroasted coffee. Green coffee that has been purchased and roasted is not returnable.
Organic certification by Pennsylvania Certified Organic
It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.
African coffee is consistently ranked as some of the best on the planet, in part because that’s where coffee was born. Every varietal in existence is the product of Ethiopian and Sudanese coffee plants’ incredible voyage around the world. From fruity and syrupy to earthy and tea-like, Africa’s variably high growing ...
