Guji Uraga Gomoro 250g
Get an extra 10% off this coffee all weekend.
This exceptional Natural Process coffee was dry milled and exported by Primrose, PLC. The coffee was grown by smallholder farmers living around the kebele (town) of Gomoro in the Oromia Region.
Most contributing farmers own less than a hectare of land, and they grow coffee simply as a backyard cash crop. Coffee will usually be interspersed with other subsistence crops, such as sweet potato, mangos and avocados, but there are no other primary cash crops grown in the region.
Coffee is selectively hand-picked before being delivered to the mill collection points, usually within 5 km of the producer’s homes. At least once a day, the collected coffee cherry is delivered to the mill, where it is floated and then placed on raised beds, to be dried as well as sorted by hand. Great care is taken upon delivery to separate out any overripe, under ripe or damaged bean. Once sorted, the cherry will remain on the beds for around 15 to 20 days; until the cherry has reached the ideal moisture content. Next, the dried cherry will be milled in this case at Guji Uraga, before being transported to Primroses dry mill and warehouse in Addis Ababa city. Here coffee is often milled again to remove foreign material, remaining parchment, and defected beans; ready for export.
Varieties of coffee grown in Ethiopia are traditionally referred to as ‘heirloom’ by exporters – a catch-all terminology which often masks the wide assortment of varieties that may be present within various regions…even, within farms. It is thought that there may be up to ten thousand naturally occurring varieties in the wild. Many of these varieties will have been developed originally by Ethiopia’s Jimma Agricultural Research Centre (JARC), which, since the late 1960s, has worked to develop resistant and tasty varieties for the Ethiopian coffee industry and also to provide the agricultural extension training needed to cultivate them. The dual factors of Ethiopian Commodity Exchange (ECX) forced anonymisation of lots combined with the relatively low awareness of formal variety names outside Ethiopia has meant that the JARC’s work has historically been under-recognised by specialty importers and roasters.
Varietal(s): Local Landraces & JARC 74 selections
Processing: Natural Process
Altitude: 2,200 to 2,300 metres above sea level