Ethiopian Guji Uraga Tome

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.



Cupping Score


Cupping Profile

Jasmine, Strawberry, Herbal Black Currant, Fruity and Complex


1950 – 2000 MASL

Moisture Content

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

Regular price $17.48

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