COFFEE PLANT - Ethiopia Guji Uraga Carbonic Maceration Filter 250 g

Whole-bean specialty coffee beans from Ethiopia, roasted by COFFEE PLANT from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of peach, strawberry, rose and pineapple.

Origin: Ethiopia

Region: Guji

Farm: Uraga Washing Station

Processing: Carbonic Maceration

Variety: JARC

Altitude: 1925 - 1945 m a.s.l.

In the package, you will find a typical Ethiopian mixture of JARC botanical varieties, processed using the carbonic maceration method. This process involves placing whole coffee cherries into a fermentation tank, which is then filled with carbon dioxide. The fruit comes from local farmers collaborating with the Uraga washing station in the Guji region, who grow coffee at altitudes between 1,925 and 1,945 meters above sea level. In the cup, the coffee offers medium body and acidity, high intensity, a complex character, and a long finish. Its profile combines notes of peach, strawberry, rose, and tropical fruits reminiscent of pineapple.

FARM AND REGION

The Uraga washing station works with smallholder producers from southern Ethiopia operating family farms, where coffee is often grown alongside other crops. Most of the work is done by hand, and selective picking of ripe cherries is crucial for the quality of the raw material.

The Guji region, once frequently grouped with the Yirgacheffe area, has gained its own identity thanks to exceptional growing conditions, local varieties, and a distinctive coffee profile. High-altitude plantations, fertile soils, and slow ripening of fruits favor the development of complex aromas and distinct sweetness. The Uraga station supports farmers in improving harvest quality, combining their experience with attention to every stage of coffee preparation.

ROASTER'S OPINION

We regularly return to the Uraga washing station in the Ethiopian region of Guji in search of high-quality coffees. It is a place with rich experience, situated in excellent conditions for growing coffee trees, while remaining open to experimentation and refining processing methods. We have a lot prepared using the carbonic maceration method in our offer for the third time now. Year after year, we observe further changes in the process and a clear improvement in quality, which is particularly interesting from our perspective.

This year's coffee retains the characteristic traits of fermentation, but its intensity does not overwhelm the natural profile of the Ethiopian bean. The aroma reveals peaches, ripe pineapple, and other tropical fruits, accompanied by subtle floral notes reminiscent of rose. Medium, apple-like acidity combines with medium body and a creamy, almost buttery texture characteristic of carbon dioxide fermentation. The taste is dominated by strawberries, tropical, and stone fruits, with the whole experience rounded off by a long, fruity finish. It is an intense, exceptionally fruity coffee in which the influence of fermentation is clear, but does not take away its typical Ethiopian character.

Store in a dry and cool place.