This coffee is from the sub region of Danbi Uddo of Shikasso, Guji, in the southeastern part of Ethiopia. Around 850 smallholder farmers tender cherry to the Gigesa Washing Station, a private washing station owned by Faysel Abdosh. The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 36 hours before being washed clean of its mucilage and dried on raised beds for 10-12 days. The farms range in elevation from 1800–1950 meters above sea level, and temperatures are moderate, reaching up to around 77° Fahrenheit during the day, and cooling to around 60° Fahrenheit at night.
Guji is one of the zones of the Oromia Region of Ethiopia and is named after a tribe of the Oromo people, created in 2002. Coffees from the Guji area were previously categorized together with coffees from Sidamo (a very wide geographical classification encompassing much of central-south Ethiopia). However Guji coffees are quite distinct from either Yirgacheffe or Sidamo coffees.