• Coffee label for Ethiopia Guji - Grade 2 Badeyi with details on origin, processing, and tasting notes.
  • These show the most iconic part of Ethiopian processing: Coffee drying on raised mesh beds Ethiopian farmers turning natural cherries Ethiopian Washed Coffee Open-air drying under the sun for 2–3 weeks Typical infrastructure used at washing stations like Badeyi
  • These show the most iconic part of Ethiopian processing: Coffee drying on raised mesh beds Ethiopian farmers turning natural cherries Ethiopian Washed Coffee Open-air drying under the sun for 2–3 weeks Typical infrastructure used at washing stations like Badeyi
  • These show the most iconic part of Ethiopian processing: Coffee drying on raised mesh beds Ethiopian farmers turning natural cherries Ethiopian Washed Coffee Open-air drying under the sun for 2–3 weeks Typical infrastructure used at washing stations like Badeyi
  • These show the most iconic part of Ethiopian processing: Coffee drying on raised mesh beds Ethiopian farmers turning natural cherries Ethiopian Washed Coffee Open-air drying under the sun for 2–3 weeks Typical infrastructure used at washing stations like Badeyi
  • 1️⃣ Cherry Delivery 🍒 Farmers bring freshly harvested cherries to the washing station. 2️⃣ Depulping ⚙️ The outer fruit skin is mechanically removed. 3️⃣ Fermentation 🧪 Beans sit in fermentation tanks (usually 24–48 hours) to break down the remaining mucilage. 4️⃣ Washing Channels 💧 Coffee is rinsed in long water channels where lighter beans float away and higher-density beans sink. 5️⃣ Drying on Raised Beds ☀️ Clean parchment coffee dries on mesh beds for 10–15 days with constant turning.
  • 1️⃣ Cherry Delivery 🍒 Farmers bring freshly harvested cherries to the washing station. 2️⃣ Depulping ⚙️ The outer fruit skin is mechanically removed. 3️⃣ Fermentation 🧪 Beans sit in fermentation tanks (usually 24–48 hours) to break down the remaining mucilage. 4️⃣ Washing Channels 💧 Coffee is rinsed in long water channels where lighter beans float away and higher-density beans sink. 5️⃣ Drying on Raised Beds ☀️ Clean parchment coffee dries on mesh beds for 10–15 days with constant turning.
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Kaveh Coffee Co

Single Origin -- Ethiopia - Badeyi, Guji - Grade 2

Single Origin -- Ethiopia - Badeyi, Guji - Grade 2

$22.00 USD
$26.00 USD $22.00 USD
Spring Sale Sold out
Size
Grind

Single-origin Specialty Ethiopian coffee from Guji’s Badeyi Washing Station with vibrant notes of apricot, strawberry, and cola. This washed coffee is roasted to a balanced medium profile, highlighting sweetness and clarity while maintaining the expressive fruit character Ethiopian coffees are known for.

About the Coffee

Origin: Ethiopia, Guji
Process: Washed
Roast: Medium
Tasting Notes: Apricot, Strawberry, Cola

Farmers: Badeyi Washing Station, 89 smallholder farmers
Varietal: Heirloom
Processing: Washed
Elevation: 1800 - 2000 MASL
Aromas: Cookies, Marmalade, Fruit Cake
Flavors: apricot🍑, strawberry🍓, and cola🥤
Certifications: Cert Organic NOP, Grade 2

✨ What Makes This Ethiopian Coffee Special

Badeyi Washing Station is one of the newest additions to Ethiopia’s growing network of quality-focused producers. Built with the intention of elevating coffee from an area not traditionally associated with specialty production, the station works with 89 smallholder farmers who deliver freshly harvested cherries 🍒 throughout the season.

In a short time, Badeyi has already begun to reshape expectations for the region. Through careful processing and quality control, the station has produced both Grade 1 and Grade 2 coffees, allowing farmers to access stronger premiums for their harvest🌱.

This lot immediately stood out on the cupping table☕. It carries the clarity and vibrancy we look for in Ethiopian coffees, while representing the early momentum of a community investing in quality.

A compelling example of what can happen when infrastructure, intention, and producers align to create specialty coffee.

Roast Profile

This Ethiopian washed coffee opens with vibrant notes of apricot🍑, strawberry🍓, and cola🥤, creating a cup that is both juicy and layered with sweetness. The fruit character is balanced by a smooth body and a clean, lingering finish✨.

We roast this coffee to a medium profile to develop deeper sweetness while preserving the expressive fruit character Ethiopian coffees are known for. The result is a balanced cup with bright fruit tones, a rounded body, and a smooth finish.

☕Shines as espresso or pour-over, where its fruit-forward profile and cola-like sweetness become especially vivid.

Roasted in-house on our Loring S7 Nighthawk Coffee Roaster right here in Kansas City.
The Loring is one of the most advanced roasting systems in the world, designed for exceptional precision and sustainability.

Brew Recommendations

Espresso
18g in / 38g out / 28-32 sec

Pour-Over
1:16 ratio, 205 Fahrenheit

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