Ethiopia Guji – Danbi Udo Natural

Light roast. Limited release.

Sweet, fruit-forward, and expressive, this 2025 natural-process coffee from Danbi Udo in Ethiopia’s Guji Zone delivers layered fruit with a clean, balanced structure.

Produced at the Danbi Udo coffee station, owned by Hailu Abebe, this lot brings together ripe cherries grown by smallholders throughout the surrounding highlands. Expect blackberry, caramel, and citrus in a light-bodied cup with medium perceived acidity.

Country: Ethiopia
Origin: Danbi Udo, Guji Zone, Oromia
Producer: Hailu Abebe • Danbi Udo Station • Various Smallholders
Harvest: 2025
Elevation: 1,950–2,200 meters above sea level
Varieties: 74110 • 74158 • 74112 • Badessa • Wolichu • Kudhume
Process: Natural
Drying: Raised Beds • Approximately 3–4 Weeks
Tasting Notes: Blackberry • Caramel • Citrus
Body: Light
Perceived Acidity: Medium
Roast Level: Light
Package Size: 10 oz (280 g)
Category: Modern
Availability: Limited Release

Producer and Origin

Danbi Udo is located in Ethiopia’s Guji Zone, Oromia, where coffee is cultivated at elevations ranging from approximately 1,950 to 2,200 meters.

The station is owned by Hailu Abebe and receives freshly harvested cherries from smallholder farmers throughout the surrounding area. The region’s high elevations, forested growing environment, and gradual cherry development contribute to coffees with sweetness, aromatic clarity, and layered fruit character.

Farms supplying Danbi Udo cultivate a mixture of regional landraces and selections developed by the Jimma Agricultural Research Center, including 74110, 74158, and 74112 alongside Badessa, Wolichu, and Kudhume.

Natural Processing

Ripe coffee cherries are handpicked and delivered to the Danbi Udo station, where they are carefully sorted before drying.

The whole cherries are spread in thin layers on raised beds and turned frequently to encourage even drying. Depending on the weather, this process takes approximately three to four weeks.

Allowing the fruit to remain around the seed during drying helps develop the coffee’s blackberry character and layered sweetness. Careful sorting and controlled drying preserve the citrus clarity and clean structure of the finished cup.

Cup Profile

This light roast emphasizes the expressive qualities of Guji natural coffee without becoming heavy or overly fermented.

Blackberry leads the cup, followed by caramel sweetness and a bright citrus finish. Its light body and medium perceived acidity make it especially well suited to paper-filter brewing.

Available at Our Cafés

Danbi Udo is available as a made-to-order pour-over at Kafiex cafés while this limited release remains in stock.

Recommended Brewing Methods

• V60: Highlights blackberry and citrus clarity
• Chemex: Produces a delicate, polished cup with a clean finish
• Coffee maker: Emphasizes caramel sweetness and overall balance

Recommended V60 Recipe

Dose: 25 g, medium grind
Water: 400 g at 197°F
Ratio: 16:1
Pour: 50 g → 150 g → 150 g → 50 g
Total Brew Time: 3:30–4:00

Grind coarser to emphasize brightness and clarity, or finer to deepen fruit sweetness.