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The Hambela area of Guji is one of the most exciting in all of Ethiopia, with very high altitudes and young, vigorous, healthy plants. Producers around the Goro washing station typically work with 3 to 15 hectares of land, far more than the national average, which makes farmer training and incentivization for quality improvement easier and more attainable. Due to the environment, coffee from this area takes a relatively long time to dry, about 40 days. However, slow growth and maturation of the plants and fruit makes for outstanding cup quality.

Look for notes of juicy pomegranate, rosé, and dark chocolate.