In Guji, where coffee grows above 2,000 metres, mornings carry a particular brightness. The air is cool. The landscape steep and green. Cherries mature slowly here, shaped by altitude and patient hands.
Urabeast is named after Uraga, its birthplace; a nod to both geography and the spirited resilience of the farmers who cultivate it. Across the microregions of Tobutu, Gomoro, and Suke, smallholder producers harvest selectively, delivering ripe cherries to washing stations where the coffee is floated, pulped, and fermented for 48 to 72 hours before being fully washed and sun-dried on raised beds. The process is meticulous, designed not to embellish, but to reveal.
In the cup, it speaks with a clear voice. Jasmine rises first, delicate and fragrant. Then comes bergamot, lending a citrus oil brightness, followed by grapefruit-like juiciness that lingers along the edges of the palate. The acidity feels lifted yet composed, sweetly tart without sharpness. Clean lines. A refreshing finish.
A daily cup that feels vibrant without excess, and reminds us why Guji continues to define the language of washed Ethiopia.
Recommended to rest beans for 7-10 days from roast date before consuming.
