Zenu Temam

Floral and stone fruit fragrance. Biscuit and bergamot aroma. Fully mouth body, honey, black chocolate, spices and red fruit acidity.

Ethiopia is widely known as the cradle of coffee. Already in the X century, the Ethiopians crossed the mountains eating red cherries from trees of wild coffees. It is from this indigenous plant that Arabica coffee spread worldwide.
Ethiopia is the first coffee producer in Africa and the sixth in the world. This accounts for almost 70% of its export revenues and employs approximately 15 million Ethiopians. There is one main crop per year that takes place between November and February. More than half of Ethiopian coffee is produced in small plots of land around the coffee grower’s house known as the ‘coffee gardens’. Only 5% of Ethiopian coffee is produced in large estates and tend to be low altitude plantations in the west of the country. Ethiopia makes use of both processing methods, washed and unwashed, with a wide variety of varieties and cultivars producing some of the most magnificent and unique coffees in the world.
Guji is an area in the Oromia region of southern Ethiopia. The majority of the residents of this region are Oromo and speak the Oromo language, which is completely different from the main language of Ethiopia, Amharic. Like many of the coffee regions of the country, the culture of the Guji Zone varies from woreda to woreda. The main source of fresh water in the area is the Ganale Dorya River, which also acts as the border line with the neighboring Bale area to the east.
To the west, Guji borders the southern Gedeb woreda of the Gedeo Zone in neighboring South Nations, Nationalities and Popular Region, part of the Yirgacheffe coffee growing area.