ETHIOPIA GUJI DANBI UDO NATURAL

Size: 12oz Roast: Light Tasting Notes This naturally processed, light-bodied Ethiopian coffee presents a refined and vibrant cup profile with bright acidity and layered complexity. Notes of tropical fruit, honeysuckle, lavender, and citrus create an expressive, floral-forward experience with exceptional clarity and balance. Origin Notes: Guji Danbi Udo Wet Mill The Danbi Udo Wet Mill, operated by Hailu Abebe of Demand Trading PLC, has established a strong reputation for producing exceptional coffees from Ethiopia’s renowned Guji Zone. Farmers selectively handpick ripe red cherries, which are then meticulously processed and sorted to preserve cup quality before being transported to Addis Ababa for final dry milling. Situated at elevations ranging from 1,950 to 2,200 meters above sea level, the region’s high-altitude growing conditions contribute to dense, high-quality green coffee beans prized for their complexity and roasting potential. Ethiopia’s Guji Zone The Guji Zone is celebrated for its rich volcanic soils, natural forest canopy, and ideal year-round growing temperatures, creating coffees known for remarkable clarity, sweetness, and layered complexity. Many smallholder farmers in the region cultivate coffee alongside crops such as avocados, mangoes, and legumes, helping promote biodiversity and long-term soil health. Organic farming inputs are commonly utilized throughout the local supply chain to support sustainability, improve soil fertility, and reduce erosion. Ethiopian Coffee Grading Ethiopian coffees are traditionally graded on a scale of 1 to 9 based on cup quality and physical preparation, with Grades 1 and 2 representing the country’s highest-quality offerings. Grade 1 coffees reflect the most meticulous preparation and sorting standards, featuring exceptional cup profiles with minimal defects. This designation serves as a trusted benchmark for buyers seeking consistency, traceability, and premium quality from Ethiopian coffee origins. Ethiopian Coffee Varieties The farms supplying Danbi Udo cultivate a diverse mix of regional heirloom landraces and JARC-developed selections, including varieties such as 74110, 74158, and 74112, alongside local cultivars like Badessa, Wolichu, and Kudhume. This remarkable genetic diversity, combined with Guji’s elevation and unique microclimate, contributes to the vibrant and nuanced flavor profiles that have made Ethiopian coffees highly sought after around the world. Natural Processing At Danbi Udo, natural processing begins with carefully hand-harvested cherries that are thoroughly sorted before being spread across raised drying beds. The cherries are regularly turned throughout the drying process to ensure even moisture reduction and optimal flavor development. Depending on weather conditions, the coffees typically dry over a period of three to four weeks before hulling, resulting in fruit-forward profiles with pronounced sweetness and complexity. Ethiopian Coffee Heritage Widely regarded as the birthplace of coffee, Ethiopia holds centuries of coffee-growing tradition rooted in smallholder farming and heirloom cultivation. Regions such as Guji, Sidama, and Yirgacheffe continue to shape the global specialty coffee landscape through their commitment to craftsmanship, selective harvesting, and meticulous processing. Community mills like Danbi Udo play a vital role in preserving this legacy by connecting dedicated producers with specialty coffee buyers around the world while advancing quality through traceable, carefully processed lots.