Taaruu hails from the esteemed Kayon Mountain farm, a family-owned establishment run by Ismael Hassen in the southern Guji zone of Shakiso. The farm is uniquely positioned across two sections divided by the towns of Taaroo and Sewana, which allows for a rich diversity of coffee cherries sourced from both the farm itself and neighboring smallholders. This careful selection process is crucial; several lots were cupped to find the perfect profile, resulting in a coffee that boasts incredible floral and tea-like components. The meticulous attention to detail at Kayon Mountain extends beyond cultivation, as they have established their own wet and dry milling facilities for total quality control from cherry to export.

The processing of Guji Tuku is done through a wet method, where cherries undergo fermentation for 24-36 hours before the mucilage is removed. This technique enriches the coffee with aromatic qualities that highlight its distinctive Guji character. The careful management of post-harvest milling at Kayon Mountain ensures that each batch reflects the unique terroir of the region, from the wild forest plants to the distinct local strains that have evolved over time. In addition to enhancing the coffee’s flavor profile, this method prepares the beans for export while maintaining the highest standards of quality.

In the cup, Guji Tuku reveals an intricate tapestry of flavors that delight the palate. The coffee showcases a delightful floral aroma, reminiscent of jasmine blossoms and sweet gardenias, complemented by tart, high-toned acidity. Hints of honey and herbal notes, such as rue, are prominent in the dry grounds, and the brewed coffee carries these characteristics through to the final sip. As Guji Tuku cools, be prepared for flavors of sweet spice and a creamy finish that lingers. The bright, clean profile makes this coffee a standout among Ethiopian varieties, offering a lighter-bodied experience that is both aromatic and refreshingly vibrant.