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Cupping Notes: apricot, pineapple, lime, rose hips, black tea
 
Process: washed
 
Altitude: 2,000-2,150 meters
 
Variety: 74110 and 74112
 
From the high, mist-kissed peaks of Uraga in Ethiopia’s Guji Zone, this washed Heirloom variety lot is cultivated by smallholder farmers at an impressive 2150 masl, where the subtropical climate shapes slow cherry maturation and exceptional clarity in the cup.
 
Harvested between October and January, the coffee undergoes a meticulous washed process, highlighting the purity of this heirloom variety. After pulping and fermentation, the parchment is dried for 8–10 days, resulting in a clean, structured, and elegant profile.
 
Expect a cup that shines with bright citrus acidity, delicate florals, and a refined sweetness—hallmark characteristics of Uraga’s high-elevation terroir. Crisp, balanced, and expressive, this lot exemplifies why Guji remains one of Ethiopia’s most sought-after coffee-growing regions.
 
The washed (or wet) processing method used at Guji-Uraga to produce this coffee involves mechanical mucilage removal, followed by soaking and drying. Coffee is sun-dried under shade on raised African beds for 11–13 days. Wastewater is treated based on pH levels to ensure environmental sustainability. This method enhances clarity and brightness in the cup, highlighting the coffee’s terroir.
 
Ethiopia is widely regarded as the birthplace of coffee. The legend of Kaldi, a goat herder who discovered coffee’s energizing effects, is central to its origin story. Ethiopian coffee culture is deeply rooted in tradition, with ceremonies that celebrate its social and spiritual significance. The country’s diverse microclimates and heirloom varieties contribute to its reputation for producing some of the world’s most distinctive and high-quality coffees.