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When the soil is rich with a blanket of natural humus along the forest floor, coffee trees don’t need much to thrive and grow. This Organic Guji G2 from the Taro Washing Station was grown organically across a large farm and multiple small outgrowers in the East Guji Zone at 2,000-2,150masl, where around 18,000 tons of coffee are produced each year. Handpicked harvests last from mid-October to mid-December, when over 2,000 workers are employed to comb through the trees. The two varietals in this Organic Guji G2, 74110 and 74112, were selectively developed in the 1970s at the Jimma Agricultural Research Center from trees found in the Metu-Bishari forest. They were chosen based on yield and coffee berry disease resistance and share similar characteristics in their compact sizes.