Ethiopia Guji Urabeast G1 Washed

Origin: Uraga, Guji, Ethiopia
Producer: Tadesse Edema, Wubanchi Washing Station
Process: Washed (36-48 hour fermentation)
Varietal: Ethiopian Heirlooms 74110 & 74112
Altitude: 1,850-2,330 MASL
Grade: G1 (Ethiopia's highest quality designation)

Tasting Notes: Jasmine floral, lemonade, red current, sweet lime, subtle chocolate

We're excited to share this exceptional Washed coffee from Ethiopia's Guji region – a relatively young origin only recognized as distinct since 2002, yet already producing some of Ethiopia's most sought-after micro-lots. This is coffee from its birthplace, expressing pure terroir through meticulous processing.

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 – scientifically selected varieties from the 1970s known for remarkably low tannin content, creating exceptionally smooth, pleasant aftertaste.

The coffee grows at 1,850-2,330 meters in volcanic soil so fertile it's "organic by default." At these extreme altitudes, cool mountain air (16-23°C) dramatically slows cherry maturation, allowing complex sugars and acids to develop fully. The deep red volcanic clay provides abundant potassium, phosphorus, and nitrogen – creating the mineral complexity you'll taste in every cup.

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.

Precision Washed Processing

This is where washed processing reveals its magic. Cherries are selectively handpicked at peak ripeness and delivered same-day to Wubanchi. After sorting and depulping, the parchment undergoes 36-48 hours of underwater fermentation – carefully controlled based on temperature and humidity. This breaks down mucilage through enzymatic action while the pH drops from 5.5-6.0 to 3.5-4.0, creating crystal-clear flavor development.

After washing in flowing water channels and final density grading, coffee dries on raised African beds for 10-12 days, raked and turned every 2-3 hours initially, covered during intense midday sun to prevent over-drying.

The result: jasmine florals, bright peach and citrus acidity, Earl Grey tea complexity, with subtle chocolate depth. This meticulous process highlights pure terroir – the bean's intrinsic characteristics from soil, altitude, and varietal shine through without fruity interference from extended cherry contact.

Roasted at Frank's

As the roaster behind New Zealand's 4th place finish at the 2024 World Barista Championship, we understand what exceptional coffee requires. Our infrared roasting technology and precise aging protocols help us bring out the delicate florals and sparkling acidity that make Ethiopian washed coffees legendary.

Brewing Recommendations

Espresso Recipe:

• Dose: 18-20g
• Yield: 40-45g
• Time: 25-30 seconds
• Temperature: 93-94°C
• Notes: Washed processing creates incredible clarity and brightness. Expect jasmine florals with citrus acidity and tea-like complexity.

Filter Recipe (V60):

• Coffee: 20g
• Water: 330g (1:16.5 ratio)
• Grind: Medium
• Temperature: 93-95°C
• Brew time: 2:30-3:00
• Notes: Standard bloom phase (30-40 seconds). Washed coffees love slightly hotter water to extract delicate florals and bright acids. Peak freshness occurs 6-15 days post-roast.

Why This Coffee Matters

Ethiopia contains 99% of the world's coffee genetic diversity – more than the entire rest of the world combined. This washed lot showcases pure terroir from coffee's birthplace: volcanic minerality, extreme altitude, and genetic heritage unmatched globally. Every cup supports 300+ smallholder families while experiencing the clean, bright character that made Ethiopian coffee legendary.