Guji, Ethiopia
Item information
Uraga Yabitu #1
Item information
Sugar, Lemon, Creamy
Description
Variety: 74110, 74112
Processing: Washed
Origin: Guji, Ethiopia
Producers: Keta Maduga Cooperative Union
Altitude: 2100M
Score:
Uraga is the name of the woreda in Guji where this delicious coffee was grown. A woreda is a third-level district in Ethiopia - (sort of like a municipality within a county within a state in the USA) - which is all to say it's a pretty small area. Cherry from Uraga was delivered to the Yabitu station for processing - where it was wet-fermented for 36 hours as part of the washing process. The coffee dried on raised beds for 10 days, during which time it was turned repeatedly to prevent clumping and ensure even moisture content - which translated to more delicious flavors.
Uraga Yabitu #1 has a great mix of flavors at play. Look for an upfront sweetness like simple syrup or powdered sugar - and some pops of lemony acidity throughout. Somewhat surprisingly, this lot exhibits a silky mouthfeel that helps those flavors mingle well and makes each brew a luxurious experience. Coffees from Guji exhibit a wide range of flavors, and Uraga Yabitu #1 is certainly a unique one. Enjoy!
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3.0 out of 5
Nice but not for me
Too high-key, acidic for me; but a lovely coffee in its own right.
Elisabeth Marsch
Spring Hill
Member Since
January '21
3.0 out of 5
Not bad
I have brewed it a couple times now with the v60. I am not too terribly impressed. To me it just comes across like a solid, every day, mild black tea. Maybe I need to try some other brewing methods to get some of these flavor notes out of it.
On 09/07/22 Sean Reilly said
Hi Justin, I'd recommend grinding a little finer to see if you can get some of the more intense flavors out. Black tea is probably in there given that it's an Ethiopian but I'd be expecting more from it. So definitely try to grind finer to get more of those flavors.
Justin Trousdell
Davis
Member Since
December '17
On 08/19/22 Sean Reilly said
Hey Elisabeth, couple of suggestions for you if you aren't fond of the fruitier notes. You can increase your grind size by one or two notches (i.e. make the grind more coarse). This will temper the acidic pop a little. If that doesn't work for you our Classic line up is selected to be more chocolate focused (and less fruity) so it might be what you are looking for?