It is unclear what makes Ethiopian coffee so unique. We can pay tribute to the terroir, to the genetic diversity of the flora and the many hundreds of natural mutations that exist in the realm of arabica coffee trees in Africa. Perhaps it is due to the culmination of hundreds of small garden coffee lots that combine to create a blend of flavours, textures and acidities. In the Area of Guji, we find the Oromo people who grow, pick, transport and process coffee cherries to ultimately deliver us the complexity and elegance of Guji coffee.