Ethiopia Sidamo GUJI

  • Notes of Caramel & Prunes
  • Chocolate touch
  • Sweet & Creamy

Region: Guji, Oromia region (in Sidamo)

Soil: Volcanic

Quality: Grade 1

Importer: 32 Cup Coffee Merchants

Rob Says: In the past we saw Guji as a Sidamo coffee, but more and more people see it as a region on its own.

When cupping this coffee at origin it brought me right back to 2014 when the Guji was our number 1 espresso and number 2 filter coffee of the year.

This coffee is less refined as the Chelelectu or Suke Quto, but very creamy and powerful. Probably more suitable for espresso, but surely recommended for filter brewing as well.

We bought a shit load of this Guji, so you will surely see it popping up as a single origin coffee now and then, or mixed with other washed coffees in our all famous Mister LGB espresso blend.

Ethiopia Yirgacheffe KOCHERE Natural

  • Very fruity cup (with a wild touch)
  • Notes of lavendel and other florals
  • Nice touch of acidity

Varietal: Various heirloom varietals

Processing: Natural processed

Altitude: The plantation is situated around 2000 MASL

Importer: 32 Cup Coffee Merchants

Rob Says: Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch’elelek’tu in the Gedeo zone. While a “classic” Yirga coffee, all of the sub regions tend to have different flavour profiles. Adado – stone fruit, Konga – citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit. When this is combined with processing as a natural, you may expect a very spectacular cup, with a surprising acidity; very rare for a natural!

One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee.

note: this coffee is forseen for 2nd or 3rd week of August.

Ethiopia Yirgacheffe KONGA Grade1 (2017)

  • Very Floral
  • Poppy Seeds
  • Peach/Apricot

Altitude: +2000 masl

Processing: Fully Washed

Soil: The red-brown soils in the area have a high iron content and a depth over 1.5m

Importer: 32 Cup Coffee Merchants


Rob Says: For the 4th year already at Caffenation and the best sold coffee last in 2016 and the beginning of 2017. We think we found 2 more suitable Ethiopian coffees for our Mr LGB blend, so this year we tend to keep the Konga as a Single Origin coffee, for both Filter and Espresso. It is a tad lighter than last year, but very clean again and more floral. Enjoy!


Ethiopia Yirgacheffe REKO

  • Very nice mouthfeel
  • Ripe red fruits
  • Clean cup with notes of spices in the after taste

Variety: Mixed Heirloom, Kurume

Location: Kochere, Yirgacheffe

Soil: Fertile, red brown, loamy soil

Shade trees: Acacia, Lucinicia, Cordial Africana, Sespana

Importer: Trabocca


Rob Says: Remarkable that 3 from the first 5 lots of Ethiopia this season come from Kochere, Yirgacheffe. It seems that the climate has been ideal last year.

How does it works, a ‘perfect’ season: it starts with high temperature in front of the raining season and then the right amount of rain – a lot please. This gives perfect flowering and is the start of a good juicy crop. Between late October and mid January the harvest can take place for the 850 farmers who bring their cherry to the Reko Washing Station.


Ethiopia Yirgacheffe CHELELEKTU Grade1 (2017)

  • Floral
  • Clean Cup
  • Milk Chocolate and Black Tea notes

Altitude: 1950 masl

Variety: Ethiopian mixed heirloom

Grading: 1 (washed)

Importer: 32 Cup Coffee Merchants

Rob Says: Thanks to Kenyacof and 32 Cup it is for the second year in a row we can lay our hands on this gem. And we even decided to select it as our official Aeropress competition coffee this year!

This is an Ethiopian Heirloom coffee, which means rather than being one varietal of coffee it’s actually a mix of the natively growing varietals of the area. It’s this mix that gives it the complexity that’s a signature of Ethiopian coffee.
The grade 1 is the highest sort of screening and bagging which helps to avoid unnecessary defective beans landing up in your bag.