This coffee comes from Guji, located in southern Ethiopia in the Oromia region, near the Kenyan border. Uraga is one of the districts in this region. The overall quality of coffees from this region is exceptional. As Ethiopia is the birthplace of coffee, there are thousands of different varieties that have naturally evolved over the years, possessing fascinating properties that remain a mystery even today.

The volcanic soils in Guji are rich in minerals, ideal for the demanding Arabica coffee plant. Traditionally, the small farmers of Guji live in harmony with nature.

At an altitude of 1750 - 2300m above sea level, the coffee cherries are left to ripen in the natural forests surrounding the farmers' land, where they are hand-picked and taken to the washing station.

Heleanna Georgalis has been at the helm of the company since 2008. She is immersed in the third wave of coffee, personally overseeing the quality of the coffee she exports. She continues her father's legacy and expresses a passion for this world, where she can experiment with processes and enjoy seeing the results firsthand. It's important to highlight that the uniqueness of Ethiopian coffees lies in the fact that the coffee plants are not genetically modified. Thousands of unexplored varieties exist in Ethiopia, and those that are known remain untouched—a point Heleanna emphasizes whenever she speaks about the subject. Ethiopia is the birthplace of coffee, and the varieties are specific to each region. Scientists have identified 37 varieties, 34 of which are natural. Often, Ethiopian coffee is labeled as Heirloom, which means "old-growth" or "ancient root." It doesn't define the specific variety itself, but rather is a generic term. The variety is named after the area where it grows and where it has been growing for several years; it must have the characteristic flavor of the area.