Black cherry milkshake with a tropical finish, that’s a funky Ethiopian coffee. Anaerobically processed for 4-5 days of fermentation before drying, this coffee is an excellent example of what an anaerobic process can do for Ethiopian coffees. This one comes from Guji, made up of mixed heirloom varieties, and grown at varying altitudes from 1900 - 2100masl. Known primarily at the roastery for high quality coffees, Guji’s also mineral rich, famed for its gold and precious stones. Well what if I told you these little beans are our very own precious stones, worth three times their weight in gold?