OzBargain Special
Sample Pack includes:
- 200g Ethiopian Guji Hambela Single Origin
- 200g Ethiopian Guji Uraga Tome Single Origin
We have a pack that's really special this time around. Explore the world of Ethiopian coffee with two amazing single origins, one washed processed (Uraga Tome) and one natural processed (Hambela).
All of our beans are locally small batch roasted. We strive to bring you the freshest and highest quality coffee we can get our hands on and have been doing so for the past 35+ years.
Ethiiopian Guji Hambela
Natural processed Ethiopians are wilder and more gamey in taste. They usually have a sweetness to them and heavier body.
The beans are picked by the farmers and then spread out to dry in the sun. They are then raked around a couple of times a day but this also means that they are not dried evenly and this helps create the funky taste of Ethiopian natural. It's a proud tradition and it certainly packs a punch.
This one is full of flavours and very juicy. Naturals can often look untidy but they're awesome in flavour. In Ethiopia this is the preferred method and has always been the traditional means of processing coffee, due to a lack of water. Many smallholders and families pick their own coffee beans from wild coffee trees and put them out in their yards to dry. Try the Natural Guji it's an awesome find for us to bring to you!
|
Processing
|
Natural |
|
Cupping Score
|
88+ |
|
Cupping Profile
|
Clean, Honey, Creamy Apricot, Chocolate, Fruity and Complex |
|
Altitude
|
1950 – 2000 MASL |
|
Moisture Content
|
11.5% |
| Region/Area |
Oromia Region |
| Farm |
Zone: Gedyo | District: Hambela | Village: Buku Abel |
| Soil Type |
Fertile, Red Clay |
| Length of Fermentation |
48 to 72 hours, depending on the weather. |
| Drying Method |
Sun dried in the cherry on raised beds for 4–6 weeks. During this period, the cherries are turned every couple of hours to stop mold or over fermentation. |
| Sun Exposure |
Shade-grown |
| Average Rainfall |
1950 – 2000 mm |
| Average Annual Temperature |
20 – 23 Degrees Centigrade |
Ethiopian Guji Uraga Tome
If the natural process is the traditional prep of coffee beans in Ethiopia the 'wet process' is the style that is used with most of the coffee produced around the world- and this style is used in Ethiopia too.
We have a marvellous and rare example of a great 'wet processed' or what's called in Ethiopia as 'washed'! Wet processed or washed has more processing as the bean is removed through a water technique in the prepping. This allows for a cleaner and brighter more elegant profile in the cup.
|
Processing
|
Washed
|
|
Cupping Score
|
90+ |
|
Cupping Profile
|
Jasmine, Strawberry, Herbal Black Currant, Fruity and Complex
|
|
Altitude
|
1950 – 2000 MASL |
|
Moisture Content
|
11.5% |
| Region/Area |
Oromia Region |
| Farm |
Zone: Guji | District: Uraga | Village: Yabito Tome |
| Soil Type |
Fertile, Red Clay |
| Length of Fermentation |
36 to 72 hours, depending on the weather. |
| Drying Method |
Sun dried in the cherry on raised beds for 4–6 weeks. During this period, the cherries are turned every couple of hours to stop mold or over fermentation. |
| Sun Exposure |
Shade-grown |
| Average Rainfall |
1800 – 2050 mm |
| Average Annual Temperature |
20 – 23 Degrees Centigrade |
