Ethiopia Guji Uraga

$21.25
$21.25
$0.00

Notes of watermelon and lemon are prominent in this fruity African coffee. The finish is lingering and syrupy sweet.

Coffee Bag Size
Grind Type
ethiopia guji uraga coffee bag
Ethiopia
  • ethiopia guji uraga coffee bag
  • Ethiopia
ethiopia guji uraga coffee bag
Ethiopia
Fratello

About Ethiopia Guji Uraga

Description
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Juicy and tropical with notes of lemon and pineapple.
Producer: 650 smallholder farmers, Aramo
Region: Guji Uraga
Varietals: Heirloom

Processing:Fully Washed

Ethiopia Guji Uraga is sourced from 650 family owned farms located near the Yirgachefe District of the Gedeo Zone within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. Small coffee farmers deliver ripe cherries to the Guji Uraga mill where they are carefully sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.

 

Description

Juicy and tropical with notes of lemon and pineapple.
Producer: 650 smallholder farmers, Aramo
Region: Guji Uraga
Varietals: Heirloom

Processing:Fully Washed

Ethiopia Guji Uraga is sourced from 650 family owned farms located near the Yirgachefe District of the Gedeo Zone within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. Small coffee farmers deliver ripe cherries to the Guji Uraga mill where they are carefully sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.

 

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