Ethiopia Guji Masina Gr1 (200g)

Ethiopia Guji Masina Gr1 (200g)


Indulge in our coffee's enchanting coffee of watermelon and rose aromas, followed by a rich tapestry of cinnamon, red apple, and cacao flavors. Its velvety mouthfeel leads to a lingering aftertaste of ripe fruits. Experience the symphony of tastes and aromas in every sip.

1800-2500 m

Wolisho, Dega



FARM: Guji


This coffee comes to us from the villages of Gerbicho and Rogicha which are part of the Guji Zone. Each cherry undergoes meticulous sorting by hand, ensuring that only the perfect specimens, with sugar content ranging from 18 to 22º Brix, make the cut. The journey continues as cherries are meticulously shade-dried on raised beds, undergoing regular turning to manage fermentation during the initial 3-5 days. During the daytime, cherries are thinned out, but at night, they find shelter within plastic 'cocoons' for 5-8 days. In the final stages, cherries are spread in generous layers on beds, constantly moved for 10-15 days until moisture content reaches the optimal 10-12%.


It is unclear what makes Ethiopian coffee so stand out, unique and special. We can pay tribute to the terroir: the nutrient rich soils that vary in healthy shades of red and brown across the regions, the sharp variants in altitude and aspect along the mountain ranges, the dry climates. We could consider the genetic diversity of the flora that grows throughout the country, and the many hundreds of natural mutations that exist in the realm of coffee trees within Africa. Perhaps we consider the lack of chemical pesticides, the natural growth of wild trees and minimal pruning intervention.

Maybe, what makes Ethiopian coffees so special is the cumulation of hundreds of small garden coffee lots that combine to create a blend of flavours, textures and acidities. A blend where the colour, or colours, of the cherries does not define its category, but rather, a blend that combines all the wonderful elements of ripe and ready cherries. Surely, this is why we find such beautiful complexity and elegance in the idyllic world of Ethiopian specialty coffee. In the Area of Guji, where the local language is the second most widely used language across the country, we find the Oromo people who grow, care for,
pick, transport by foot and collate wild mutations of coffee cherries to local
washing stations. And from their hard work we discover the flavours of Guji.

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Guji Masina Anaerobic arrived to our roastery via EL CAFÉ, a company established in 2000 by Vasileios G. Anastasopoulos that is solely concerned in the coffee producing countries with discovering new coffee varieties on special farms.

Since then they supplie most of the largest coffee producing companies in Greece, by remaining as a dedicated green coffee import and trading company.

About Guji Masina

PRODUCER:Masina Station

TERROIR:Oromia , Guji

ALTITUDE:1800-2500 m

PROCESS:Extended Natural / Anaerobic

ARRIVED IN:60kg Bags


AROMA:Watermelon , Rose

FLAVOR:Cinnamon , Red Apple, Cacao


FINISH:Ripped peach

More about Process

To preserve and enhance the vibrant fruit flavors, dried beans are stored within the dried cherry pod until they are ready for milling and export preparation. At this stage, our trusted local partner, Primrose, takes over, ensuring even higher quality. Their meticulous process includes a triple-pass through a color sorter and a triple-pass through hand-sorting tables to elevate the overall quality. In the heart of these coffee-growing traditions, the name "Nebiri" takes its inspiration from Amharic, where it means "tiger," reflecting the bold and powerful character of this exceptional coffee.