The Guji Uraga Yabito Tome coffee originates from the high-altitude landscapes of Ethiopia’s Guji Zone, specifically in the Uraga woreda (district) of Yabito Tome kebele (sub-district). Cultivated at elevations ranging from 1,950 to 2,200 meters above sea level (masl), this coffee benefits from the region’s cool climate and mineral-rich soils, ideal for producing complex, vibrant flavors. Over 2,500 smallholder farmers collectively manage the coffee-growing operations, with each farmer tending to an average of 3.5 hectares of land. The coffee is processed using the washed method, where the cherries are depulped and fermented to remove mucilage before sun-drying, resulting in a clean, bright cup profile with pronounced acidity and floral-fruity notes characteristic of Ethiopian specialty coffees.