Ethiopia Guji Shakiso Banti Korbo Natural

Ethiopia Guji Shakiso Banti Korbo Natural

Roasted Level: Light Roast
Best for: Filter
Region: Guji Zone, Shakiso Woreda
Altitude: 2,020 – 2,220 masl
Plant Varietal: Heirloom
Tasting Notes: Floral, Strawberry, Honey

Ethiopia Guji Shakiso Banti Korbo Natural G1 is a high-elevation coffee grown between 1,950 and 2,150 meters above sea level in the Shakiso Woreda of Ethiopia’s Guji Zone. Produced by smallholder farmers cultivating indigenous heirloom varieties, this coffee is processed at the Banti Korbo washing station, which collects ripe cherries from nearby communities. The natural (sun-dried) process involves handpicking only fully ripe cherries, sorting them carefully, and drying them on raised African beds for 18 to 21 days. Regular turning ensures even drying and prevents fermentation issues. Once dried, the coffee is milled and hulled to remove the outer husk before export, preserving the bean’s fruity intensity.

The cup profile of Banti Korbo Natural G1 is vibrant, fruit-forward, and expressive. It features notes of strawberry, blueberry, dried mango, and tropical fruit, balanced by cocoa nib and subtle floral undertones. The acidity is bright and winey, reminiscent of ripe berries, while the body is medium to full with a silky mouthfeel. The sweetness is jammy and pronounced, leading to a juicy, lingering finish. This natural lot offers a more adventurous flavor profile compared to its washed counterpart, making it especially popular among roasters and coffee enthusiasts seeking complexity and intensity in the cup.

Banti Korbo means “the gathering place” in the local Guji dialect, emphasizing the station’s central role in the community. Hundreds of small-scale farmers deliver their cherries to the station, which supports them with harvesting tools, training, and consistent cherry purchasing. Farming practices in this region are largely organic by default, with coffee grown in semi-forest conditions under native tree cover. Banti Korbo exemplifies the strong link between traditional farming knowledge and high-quality coffee production in Ethiopia’s Guji region.