Ethiopia Uraga Gogoguka Coffee Processing Method TOH Washed Champion Bean Flavor Characteristics

From deep within the Guji forest, the Gogogu wet mill brings incredible ripe blackberry, vibrant acidity, and classic Ethiopian floral notes like bergamot and jasmine.

Believe it or not, premium coffee from the dense forests of Uraga Wada (the highest in all Ethiopia at 2310 masl) was once trucked across the border to Yirgacheffe and sold as Yirgacheffe coffee, because no one had yet recognized their distinctive character.

Gogogu Wate Characteristics

The Wate location also evokes memories of coffee from days past, immediately releasing aromas reminiscent of scallions. Scallions? Yes. Strangely enough, this is my single favorite flavor attribute in Central Guji coffees.

This indicates two things:

1. The coffee is incredibly fresh,
2. So fresh that in about a month's time, as batch conditions change, the distinct scallion characteristic transforms into the most amazing honeysuckle/orange blossom fragrance.

This may sound strange, but it's the secret. In any case, moving forward with the cup profile itself is electric. Key lime. Radiant, fresh, refreshing lime. Persian lime. Kaffir lime. Lemon-lime. All the limes. This is a refreshing coffee.

Guji Uraga Coffee Identity

Now, coffee within Guji Uraga should have its own identity. In the southernmost forests of the Uraga region lie the Ugo Begne forest and Wate Gogogu community, where the Gogogu washing station produces truly unique coffee. The wet mill is situated on a plain, surrounded by small farms that supply cherries to the mill.

Meticulous Processing Methods

Managed by lifelong coffee trader Kedir Jebril (brother of Abdi Jebril of Larcho Torka and Feku of Yabitu Koba producers), Gogogu's coffee undergoes a meticulous process: he leaves freshly depulped seeds underwater for 60 hours, compared to the average 48 hours at typical washing stations. The coffee is then vigorously washed in narrow channels while also being selected for quality. Lower density Grade 2 quality beans are screened from the top of the channels and taken to their own drying station. Higher density Grade 1 coffee eventually goes to soaking tanks, where it rests overnight to remove excess mucilage from the seeds before being sent to drying beds. Kedir covers his parchment coffee in mesh for the first 5-6 days to prevent cracking and direct sun exposure, which would damage the coffee bean integrity.

FrontStreet Coffee's TOH Champion

FrontStreet Coffee in 2020 acquired this TOH champion bean, an excellent coffee from Ethiopia's Uraga region. It's a heirloom variety coffee processed using the washed method. The front palate displays citrus acidity and jasmine floral notes, followed by pomelo tea flavors in the middle section, with a finish that reveals very clear honey-like sweetness.

As for what TOH is, FrontStreet Coffee will introduce it to everyone in detail in a later article.

Important Notice :

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