Origin: Ethiopia

Region: Gugi - Sidama

Farm: Uraga

Altitude: 1925-1945 masl

Process: Anaerobic Natural

Varietal: Landrace & JARC Varieties

Grown in the kebele (town) of Solomo in the woreda (district) of Uraga, in Ethiopia’s Guji Zone, this coffee boasts an impressive community contribution. Some 700 local coffee producers contribute to the coffee’s harvest, freshly picking and delivering cherries daily, before the coffee is sent to be processed. The Guji zone is a region defined by high elevations, rich and fertile soil, and exceptional native varietals. The high average elevation of Guji, along with the region’s cool temperatures, provides the perfect conditions for slow coffee ripening, leading to beans with a more sweet and complex profile, contributing to intensely fruity and floral coffees.

You can expect quite a delicate however distinctly natural profile from this brew. Less boozy than your typical anaerobic natural, with more sweetness, a unique tropical aroma and a clean finish.

Recipe Starting Point (Pour Over):

16g Dose

240g Water

Bloom: up to 50g water (30sec)

1st Pour: up to 150g water (1:30min)

2nd Pour: up to 240g water (2:30min)

Head to our V60 Brew Guide for tips on how to finesse your brew.