Nestled in Ethiopia's renowned Guji Zone, the Kercha Coffee Processing Station is a shining example of Ethiopian specialty coffee excellence. Positioned at an altitude of 1,800 to 2,200 meters above sea level, it thrives in a fertile environment characterized by volcanic soils, ample rainfall, and a temperate climate—perfect for growing exceptional coffee. The station collaborates with a devoted network of smallholder farmers from the surrounding areas. Many of these farmers carry forward generations-old coffee-growing traditions, cultivating indigenous Arabica varieties unique to the Guji region. Through their careful practices and the station’s advanced processing techniques, every batch of coffee captures the rich terroir and vibrant culture of the region. The local landrace varieties lend unique flavor notes to the coffee. These flavors create a refined and distinctive cup, characterized by vibrant citric acidity, earl-grey tea, lemonade with a juicy body, a medium citric-tartaric acidity and a raisins aftertaste.
