Region: Uraga, Guji
Altitude: 2,200 - 2,250 MASL
Cupping Notes: Lime, Peach Cobbler, Orange Blossom, Caramel
Recommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Espresso
Description: The Guji Zone produces some of the highest scoring coffees in Ethiopia, which itself produces some of the highest scoring coffee, period. Within the Guji Zone, there’s one woreda (village) that we’re always on the hunt for, as the coffees can be really spectacular, and that woreda is called Uraga. Tasting your first Uraga coffee is one of those things that gets burned in your memory, the name is great and the cup profiles are unique. The Guji zone was previously classified as an area within the Sidama Zone, but was somewhat recently designated as it’s own zone within the Oromia Region, and the unique coffees produced here were a contributing factor that led to Guji earning it’s own zone-hood. This lot followed a tradition of long fermentation followed by a soak once washed fully. After these steps the coffee is dried on raised beds for roughly 12 days. After dried to 10.5% moisture content, the coffee is transported 8+ hours to the capital, Addis Ababa, to be hulled, color sorted, and then bagged for export.
Sodu was our highest scoring washed Ethiopian preship sample, and remains our highest scoring washed Ethiopian on arrival. At the risk of sounding like a proud parent, it’s perfect. When hot, you get the brightness of Fresh Lime and sweetness of Caramel. As it cools the fruity notes become more dessert-like with flavors reminiscent of Peach Cobbler, and there’s a floral note of Orange Blossom that carries through the entire experience. Guji Sodu is wifey material 💍.