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Guji Coffee Export PLC

It has been established in 2005 with the aim of involving in preparing and exporting Ethiopian finest specialty coffee for activities specialization in the export of coffee with an initial capital 20 million Ethiopian birr.We produce pure specialty guji coffee flavor. You will love it once you have tasted it! That is the power of our Ethiopian specialty coffee.

Guji Coffee Export

We produce pure specialty guji coffee flavor. You will love it once you have tasted it! That is the power of our Ethiopian specialty coffee. Here at guji coffee export; we produce the coffee from our own farm located at guji. We also export the processed washed and unwashed coffees through a certified clean shipment means to international market.

Why Guji?

  • We deliver nature!
  • We provide specialty coffee!
  • Here at guji, you can enjoy quality and nature to the fullest!
  • Our shipment service is clean certified!
  • We offer reasonable price!

Our Coffee Processing Methods

This is an incredibly important aspect of coffee’s journey from seed to cup and can dramatically affect the overall cup profile and consistency of that coffee.After coffee is harvested, it undergoes a processing method in which the coffee beans are removed from the raw fruit. There are various techniques of processing coffee; each technique impacts the final flavor of the end product.

Dry process also known as the unwashed or natural process. In this process, the newly harvested coffee cherries are machine dried after being in the sun for a few days. To ensure even drying, the cherries are spread evenly and raked regularly throughout the day. It could take up to four weeks in the sun before the cherries are free of excess moisture. When done properly, dry processed coffee results in a smooth and heavy bodied brew.  

Semi dry process this process results in a brew that is heavy bodied, earthy, and mildly acidic. This process involves wet grinding in which the skins of the coffee cherries are mechanically removed by a pulping machine. Afterward, the mucilage may be washed off before the coffee beans are dried. 

Wet process generally, the wet process involves washing the pulp of the coffee cherries to reveal the coffee beans. Wet processing is often used to reduce the acidity in gourmet coffees; this result from the balanced coffee with a vibrant and almost fruity essence. 

Unwashed and washed Guji coffee

Unwashed coffee process; the idea of a clean cup in specialty coffee can affect the performance of mass produced coffee traded at the commodity market. It’s just like the Formula one performance could affect the sales of passenger vehicles.

Washed coffee process; the outer skin and fruit flesh is stripped from the coffee seed with a machine called a de pulper.After the skin is removed, the coffee is moved to a clean tank where the rest of the flesh is taken off by fermentation.Coffee is washed to remove leftover debris after fermentation then it is either dried in the sun, on raised drying tables or using mechanical dryers.

Natural dry process This method is also known as the natural process or dry process. It is the oldest method of processing coffee. 

  • Coffee cherries are picked and spread out to dry for up to 4 weeks.
  • Cherries are turned regularly while drying.
  • The husk of skin and dried fruit are separated mechanically after drying.
  • The raw coffee is stored before it is exported.
  • Only process open to the producer if water is scarce. Therefore, it is popular in Ethiopia.Separating the bean from the fruit is an unpredictable process but doesn’t need as much skill as the washed process.
  • Often has a heavy body and sweet fruit flavors, such as notes of blueberry, strawberry, or tropical fruit.

Related Information


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