Guji Uraga Gomoro Gr1
$1.00 – $1.35
This coffee is freshly grind, weighed and flushed with nitrogen before sealing into single serve sachet. There is no other added preservative or favour.
Each sachet weigh a minimum of 10 grams and is meant for single serving only. Price shown is based on per sachet and are sold in quantity of 15, 30, 60 & 120.
NOTE: This sachet is not an “instant” soluble coffee. You will need to brew with a filter such as drip bag.
This sachet is made of 3 layers of specially intended material, enabling the coffee to stay fresh for 12 months
Guji Uraga Gomoro Gr1
Guji is part of the Oromia region in southern Ethiopia, next door to Gedeo Zone (SNNPR) where the famous Yirgacheffe micro-region is located. This steep, green area is both fertile and high, with much of the coffee growing at 2,000m and above. Coffee grown in the Guji zone was once classified under Sidamo (a larger zone next door in the SNNPR region.) Recently, Guji has become its own recognised area in coffee, thanks to the newly opened ECX coffee delivery centre, as well as the separating classification given to Guji beans; thanks to their unique cup profile and physical attributes.
Around 85 per cent of Ethiopians still live rurally and make a living from agriculture; each family usually lives in a modest home (often a single round mud hut) and farms their own plot of land, where they grow both cash crops and food for their own consumption. In Guji, coffee is one of the main cash crops – covering from half a hectare to 1.5 hectares (the latter is considered big). This is usually planted alongside a second cash crop – often a large-leafed tree used in making roofs for (and also shade provider for the coffee) known as ‘false banana’. This looks like a banana tree but isn’t – instead its thick stem is used to produce both a nutritious flour and a fermented paste that staple ingredients (particularly across southern Ethiopia).
There is only one main harvest a year in Ethiopia – this usually takes place in November and December across all of the country’s growing regions. There are, on average, 4 passes made during the harvest period, and, in regions that produce both washed and naturals, the last pass is used for the natural coffee. Washed coffees are then generally pulped on the same day that they are picked (usually in the evening/night), sorted into three grades by weight (heavy, medium and floaters), fermented (times vary – usually between 16 and 48 hours), washed and then usually graded again in the washing channels. The beans are then dried on raised beds, where they are hand-sorted, usually by women.
Drip Bag, Driprosable Filter, Pourover, Syphon, Frenchpress, Aeropress
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