Ethiopia Guji Uraga Solomo 20 Day Anaerobic Natural
It will be roasted on Monday June 27th.
This one of the first coffees to be released from the unique, experimental and special series.
This coffee is one that is guaranteed to start a discussion and possibly a argument. Anaerobic and fermented coffee has become very popular and very criticized in the coffee world and this a extreme example. I have had people tell me that they love this coffee and talk about how amazing it is to others spitting it out. I've had others who spit it out later ask me when they can get more. This Ethiopian coffee can change flavor dramatically depending on brew method. I encourage you to try as a pour over, a aeropress and a espresso if you are able. I also found that it was very good about a month off the roast date. If you are into unique, funky interesting coffee's then this one is for you. I expect this coffee to sell out fast.
- Country Ethiopia
- Region Guji
- Producer Smallholder Contributors to the Guji Uraga Washing Station
- Farm Smallholder Farms
- Variety Landrace and Locally Selected Varieties
- Process Anaerobic Natural
- Elevation2200 meters
- Harvest December–February
- Tasting Notes Raspberry, Milk Chocolate, Almond, Jasmine
Guji Uraga coffee comes from the Guji Uraga washing station, located in the Uraga district of the Guji zone in the Oromia region of Ethiopia. The woreda, or district, of Uraga is bordered on the south by Odo Shakiso, on the west by the Borena Zone, on the north by the Southern Nations, Nationalities, and Peoples Region, and on the east by Bore.
The washing station is located in the kebele of Solomo, where the washing station has 12 standardized washing tanks, 400 drying beds, and 5.2 hectares planted with coffee. The soil is fertile and red/brown in color, and coffee plants are shaded by Cordia Africana, Acacia, and Enset trees. The kebele averages 11.4–25.6° C, and receives around 1525 ml of yearly rainfall.
This lot of coffee underwent Natural processing with 20 days of fermentation in an anaerobic environment. Ripe cherry deliveries from smallholder contributing producers are first sorted by hand. The best cherries are then placed into special bags which are then sealed. Oxygen is removed from the bags with a vacuum, and the fermentation of the coffee produces CO2, creating an anaerobic environment in the bag. After 20 days of fermentation the cherries are removed from the bag and moved to dry on raised beds for 2–3 weeks until they reach their target humidity.
Anaerobic fermentation in coffee processing can result in lots that are uniquely complex, with distinct flavors unlike those found in many other coffees. This particular kind of fermentation only occurs in an oxygen-free environment; the process is slower than typical aerobic fermentation and results in some different chemical products being created. This extended fermentation and its related chemical products are what help to bring out the cup profiles that we’ve come to associate with anaerobic fermentation in coffee—juicy and ripe fruit flavors, delicate and complex florals, and distinctly rich sweetness.
Coffee from Guji Uraga washing station is milled and prepped for export at Tracon Trading’s facility in Addis Ababa. There, coffee passes through several stages of manual and mechanical sorting.
Guji is a zone in the Oromia Region of southern Ethiopia. Most residents of this region are Oromo and speak the Oromo language, which is entirely different from Ethiopia’s main language of Amharic. Like many of the country’s coffee growing regions, the culture of the Guji Zone varies from woreda to woreda and speaks to the diversity of people who cultivate coffee. More small washing stations are being built in Guji to respond to the demand for improvements in processing to fully capture the range of attributes found in Ethiopian coffee. The Zone’s principal fresh water source is the Ganale Dorya river, which also acts as the boundary line with the neighboring Bale zone to the east.
To the west, Guji borders the southern Gedeb woreda of the Gedeo Zone in the neighboring Southern Nations, Nationalities, and People’s Region, part of the Yirgacheffe coffee growing area.