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Gora, Ethiopia

Gora, Ethiopia

A Guji natural, complex and moreish apricot jam. Another great lot from the Gora Village smallholders.
Regular price £13.00
Regular price Sale price £13.00
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Character

Floral, juicy and light.

Brewing

Recommended for espresso and filter.

Resting

Before brewing, rest beans for a minimum of 7 days for filter and 14 days for espresso.

Volume
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Classic from Gora.

Gora is the name of the sub bekele (a smaller area of a larger municipality) where the Gora group of farmers are located. The Gora village is part of a bigger area called Uddo Hadamma.

We partnered with farmers at Gora last year for the first time. This is the same lot and process as last year, we are excited to share it with you again. Gora is bright with a juicy sweetness and a distinct floral character we have come to love. It’s a balanced and easy natural lot, we hope you enjoy.

The Producer

This natural lot has been assembled thanks to the contribution of the 25 farmers that live in the village of Gora. All of these farmers are growing the Gibirrina/Serto variety (74110 & 74112), which are locally selected from Guji for their disease resistant qualities.

This coffee grows beneath the canopy of indigenous trees on rich loam soil typical of the luscious hills of the Guji zone. Smallholders’ farms are on average around 2.5 ha only and are exclusively growing coffee.

All of these farmers are trained in agronomy and post-harvest practices by the "King of Guji", Ture Waji, who is also managing the dry mills in the area. Here lots are tagged and separated and recorded with the start date of drying. Moisture content changes are recorded daily to ensure even and effective drying, in turn ensuring long-term quality of the lots.

  • Production Data

    Produced by Gora Village Smallholders
    Region - Shakisso Woreda, Guji
    Grown at 2000 - 2100 masl
    Varietal - 74110, 74112 & Heirloom
    Harvest - January 2022
    Process - Natural

  • Natural

    Ripe cherries are dried whole commonly on patio’s, drying beds or even the bare earth allowing the bean to ferment naturally encased by its fruit. The cherries are turned regularly to reduce the risk of defects and ensure even drying.

    Once the cherries resemble raisins and the target parameters are met the coffee is hulled and sorted in the dry mill.

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