In 2010 I visited this group, a producer in the southern Guji zone of Shakiso. The people are known as Gujii Oromo, and coffee farming has been a core part of the culture in the highland areas. It's a distinct coffee from Yirga Cheffe, and Sidamo. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics; citrus and floral accents, a lively cup character. While dry-process Guji lots, which are more widely available, tend to have a generic fruity flavor found also in dry-process Sidamos (or dry-process coffees from nearly anywhere in Ethiopia), it is the transparency of the wet-process that reveals the distinctiveness of these regional lots. Add to this the fact that cultivars used in Ethiopia are largely regional, distinct local strains of coffees that have spread from the wild forest plants of western Ethiopia, to Harar in the East and to the southern districts like Guji. Because they own farm land and process their own coffee, they have license to export, and we could form this direct trade link with them.