Cappojim Ethiopia Guji Uraga Yabitu

Cappojim Ethiopia Guji Uraga Yabitu - Archetypal Guji if there is such a thing; delicate floral jasmine note, Earl Grey tea, aromatic Meyer lemon and bergamot citrus, a grape hint, and sugar in the raw sweetness all the way through.

The Uraga Woreda is home to some of the highest altitude coffees we buy, many of the farms topping out at 2300 meters above sea level. Altitude plays a role in coffee density, the higher altitude zones slowing rates of maturation, which in turn produces a much denser coffee with higher potential for sweetness and acidity. The village of Yabitu Koba is one of those dizzying altitudinal zones, and where this coffee was pulled from. Hundreds of small-holder farmers, most with less than a hectare of coffee planted, deliver their coffee harvest to the privately-run washing station nearby who produce both wet and dry process coffees. This is one of their fully-washed lots that we selected from a swath of samples during the harvest peak. This is a fully traceable lot, a feat that wasn't possible only a couple years back. Previous to the Ethiopia Commodities Exchange ("ECX") loosening restrictions on who could export coffee, washing stations like this one were required to sell their coffee to the ECX, who in turn would bulk together as "Shakiso Grade 1", or  "Guji Grade 1" coffee. With the new rules, we are now able to buy in a more direct way in Ethiopia which provides an added layer of transparency, not to mention, coffee provenance.