Ethiopia Guji Dhilgee

From: 9,25

Although summer is being cautious with its’ first sunny rays of the year, we are jumping on the opportunity to release our first Ethiopian this year to complement the warm days. This is one of Nordic Approach’s favorite regions in Ethiopia for fruity and bright coffees. Impressively, the crop is improving in taste year upon year. With sun exposure the whole day and a chilly wind that frequents the hill it sits upon, growing conditions are ideal. Try it for yourself and see if you recognize the floral and bergakot aspects floating in a peach iced tea, with additional sweetness of white raisins.



  • Origin: Ethiopia
  • Region: Guji
  • Town: Raro
  • Washing station: Raro
  • Station manager: Assefa Negusse
  • Farmer: Smallholders
  • Crop: 2021
  • Altitude: 1950-2000m
  • Variety: Wolisho, Dega
  • Processing: Fully washed

A note from our supplier, Nordic Approach:

Uraga Raro is a washing station located in Guji which buys cherries from around 430 neighbouring farmers. Uraga Raro is owned by SNAP COFFEE exporters. The farms that supply cherries to this washing station have high yields as the soil is quite fertile and farming methods are to a very high standard.

SNAP COFFEE was established in Addis Ababa in 2008, by coffee-passionate entrepreneur, Negusse D. Weldyes. The company runs three coffee washing and processing stations in Chelelektu, Kochere District of the Gedeo Zone and partnering washing stations in Uraga (Guji) and Nensebo (West Arsi). On average, about 550 farmers supply each washing station.

The company’s supply policy rests on three main pillars:

  1. Process specialty coffee consistently;
  2. Transfer the required know-how to the outgrowing farmers along with a great desire and training in processing and cleaning methods;
  3. Protect the environment through waste recycling systems.

Cherries are collected manually and hand sorted later. The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density. Afterwards comes a wet fermentation for 48 hours Coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots. After fermentation, soaking takes place for 2 hours Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours.

There is a lot of coffee in Ethiopia, and many good lots. But things are not always as straightforward as they seem. What you cup is not always what you get. With most washing stations, this really depends on the relationship to the suppliers, at what stage you draw the sample and the local warehousing and dry milling facilities used.

Tropiq is a Nordic Approach company providing supply chain management services for transparent and traceable coffees direct from origin. Our team in Addis Ababa visit producers, washing stations and warehouses throughout the season. In the peak of the season we are daily in dialogue with the millers and exporters. Having people on the ground gives us early and direct access to samples, first-hand information on coffees, immediate entry to warehouses and timely quality control.

Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.


Additional information

Weight N/A
Country of Origin


Processing Method


Taste Notes

Bergamot, Floral, Peach iced tea, White raisins


Small (250 gr-8.8 oz), Medium (340 gr-12 oz), Large (1 kg-2.2 lb), Big bag (2,5 kg-5.5 lb)

Grind Size

Ground for Espresso, Ground for Filter, Ground for French Press, Ground for Moka, Whole Beans

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