In the lush highlands of Kercha, Guji, where the trees offer both shelter and story, you’ll find Udesa Fora - a washing station whose name means “resting under a tree.” Managed by Mekonnen Beriso and supplied by 300 to 400 nearby farmers, this station is tucked into the Sukke Chiga Kebele at elevations between 1,900 and 2,100 meters. Here, coffee is more than a crop - it’s a community.
The heirloom 74112 and 74158 varieties grown in the cool shade of native trees develop slowly, allowing rich sugars to form within each cherry. After harvest, this washed lot undergoes a 72-hour fermentation before being carefully dried for 8–12 days. The result is a cup that’s clean, bright, and layered with nuance, proof of both the region’s unique microclimate and the meticulous processing at Udesa Fora.
This coffee also marks something exciting: a new chapter in Daye Bensa’s legacy of excellence. Known for their award-winning lots from Sidama, their foray into Guji is already producing stunning results.
With every cup, you taste both place and perseverance—cool nights, careful hands, and a shared pursuit of quality. It’s a moment of pause under the trees, brought to life in your cup.
Espresso 1:2 / Pourover 1:16
