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Uraga Gomoro comes from Guji in southern Ethiopia, where coffee is grown predominantly by smallholder farmers on farms averaging fewer than five hectares. Coffee remains the main economic activity for many families in the area, alongside crops such as enset and vegetables grown for household consumption and local markets. Cherries are delivered to the mill on foot, by donkey and by motorbike, reflecting the everyday routines that sit behind each lot.
At the station, cherries are separated by quality, farmer and delivery date, with uniformly ripe fruit set aside for higher-quality lots. The coffee is then pulped and fermented in concrete tanks for 48 to 72 hours before being washed and dried on raised African beds. During the hottest part of the day, the parchment is covered to protect it from intense sunlight.
For us, Uraga Gomoro reflects what we enjoy about washed Ethiopian coffee: clarity, florals and sweet citrus, expressed in a way that feels straightforward and easy to enjoy.
Recommended to rest beans for 7-10 days from roast date before consuming.
