Ethiopia Guji Urabeast G1 Natural

Origin: Uraga, Guji, Ethiopia
Producer: Tadesse Edema, Wubanchi Washing Station
Process: Natural (240 hours sun-drying)
Varietal: Ethiopian Heirlooms 74110 & 74112
Altitude: 1,850-2,330 MASL
Grade: G1 (Ethiopia's highest quality designation)

Tasting Notes: Blackberry, brownie, Sauvignon Blanc, strawberry, sweet lime

We're excited to share this exceptional Natural from Ethiopia's Guji region – only recognized as distinct from Sidamo since 2002, yet already commanding premium prices alongside Ethiopia's most famous origins. This is coffee from its birthplace, where arabica still thrives wild in ancient forests.

Tadesse Edema comes from a coffee family of 29 brothers, all working in the trade across Ethiopia's most renowned regions. His Wubanchi washing station in Guji's Uraga district works with 300+ smallholder farmers, each cultivating coffee on garden plots averaging less than 1 hectare. These farmers grow rare catalogued cultivars 74110 and 74112 – not generic "heirloom" labels, but scientifically selected varieties from the 1970s with proven Cup of Excellence placements and distinctively low tannins that create exceptionally smooth finishes.

The coffee grows at 1,850-2,330 meters in volcanic soil so fertile that farmers describe it as "organic by default." At these extreme altitudes, cool mountain air slows cherry maturation dramatically, allowing complex sugars and acids to develop fully. Coffee thrives here in traditional polyculture systems alongside enset (false banana), which stores water and creates stable microclimates around coffee trees.

Why Guji Matters

Guji only became recognised as its own distinct region separate from Sidamo in 2002. Before that, Guji coffees were labeled as Sidama despite being grown hundreds of kilometers away. This region produces some of Ethiopia's most balanced specialty coffees - combining the fruit complexity of naturals with exceptional clarity in washed processing.

The Wubanchi Difference

Tadesse Edema comes from a coffee family of 29 brothers, all working in the Ethiopian coffee trade. His brothers Girma and Dereje are renowned throughout Guji for producing outstanding quality. This multi-generational expertise (father, grandfather, now sons) means every step is done right.

Wubanchi works with 300+ smallholder farmers organised in five cooperatives. Each farmer owns approximately 3 hectares (about 7.4 acres) - these are true "garden coffees" grown in backyard plots alongside food crops and shade trees.

Farmers travel past other processing stations specifically to sell to Wubanchi because Tadesse pays premium prices for quality. This incentivizes farmers to deliver only the ripest, most carefully sorted cherries - which is exactly what you taste in the cup.

The 240-Hour Natural Process

This extended 15-21 day sun-drying period proves critical for the fruit-bomb flavors you'll taste. Cherries are spread in thin layers on raised African beds, turned every 3-4 hours initially to ensure even drying. This controlled timeline allows natural sugars to infuse from cherry into bean through slow fermentation, creating the blackberry, brownie, and wine-like Sauvignon Blanc notes that make Ethiopian naturals distinctive worldwide.

The result: explosive fruit-forward flavors with chocolate depth and sweet lime brightness – a complexity you'll only find in coffee from Ethiopia, which contains 99% of the world's coffee genetic diversity.

Brewing Recommendations

Espresso Recipe:

• Dose: 18-20g
• Yield: 40-45g
• Time: 25-30 seconds
• Temperature: 93°C
• Notes: Natural process creates incredible sweetness and body. Expect jammy berry notes with chocolate richness.

Filter Recipe (V60):

• Coffee: 20g
• Water: 330g (1:16.5 ratio)
• Grind: Medium-coarse (coarser than washed coffees)
• Temperature: 90-93°C
• Brew time: 2:15-2:45
• Notes: Extended 40-45 second bloom phase (naturals hold more CO2). Pour gently – natural coffees are more delicate. Peak freshness occurs 10-20 days post-roast as heavier fermentation notes clean up.

Why This Coffee Matters

Every cup tells the story of fertile volcanic soil, extreme altitude, traditional polyculture farming, and genetic diversity unmatched globally. This isn't just exceptional coffee – it's a direct connection to coffee's origins, supporting 300+ smallholder families while experiencing terroir found nowhere else on Earth.