Product Information - Ethiopia Guji Uraga Opal
Guji Uraga 'Opal' Lot 1020
Region : Oromia, Guji, Ethiopia
Varietal : Heirloom
Process : CM Natural
Altitude : 1950masl - 2300masl
Harvest : November - February
Ever heard of an “African Massage”? Travel to the Uraga washing station near the town of Dilla in the back of a 4WD and you’ll get the experience for free, as you bump up and down, side to side along rough mountain road!
Uraga is one of the woredas in Oromia region, also a part of Guji, neighbouring the well-known coffee growing areas such as Yirgacheffe, Gedeb, Shakisso, and Chelelektu.
Uraga washing station, Comprising of 7,000 smallholder farmers, is the epitome of the Ethiopian coffee experience; spectacular views of the surrounding mountains from the ridge upon which Uraga is located.
Every lot delivered by those farmers to this washing station is sorted with meticulous precision, so that only the most perfect red cherries are selected for particularly CM(Carbonic Maceration) processing methods.
The Washed CM coffees are then pulped before being placed in temperature
and humidity controlled tanks flushed with carbon dioxide(CO2) to remove oxygen from the tank. Whereas, natural CM coffees are placed in the tanks still in the cherry.
By controlling the fermentation, the farmers are able to introduce different kinds of yeast production in the tanks, and control how they interact with the coffee giving us very exciting results in the final cup.
One key yeast that they activate is called sacromises cerevisiae. With the CM process, the farmers take control of how fast or slow sugars are broken down from the mucilage by the yeast. Depending on which controls they apply, various unique flavour experiences are created and it enhances different qualities in different lots.
This CM 'Opal' lots show off incredibly wide colour spectrums in flavours just like how real Australian national gemstone opals reflect light.
- (Always) It can be developed within the range of savoury flavours such as cacao tea / soy sauce / Asian fermented paste
- (Often) It can be developed within the range of berries or dark fruits such as gooseberry / boysenberry / blueberry / Concord grape
- (Often) It can be developed within the range of citrus such as grapefruit / lemon / blood orange
- (Often) It can be developed within the range of exotic tropical fruits such as pineapple / starfruit
- (Often) The range of Its complex sweetness reminds us about toffee / golden syrup / caramel / dark chocolate
- (Sometimes) the hint of dark cherry / minty chocolate is a plus
- (Often) The journey ends up with lingering pleasant floral aftertaste
- (Often) The body is medium, smooth and coating but it can vary depending on different extractions
Also we have found this coffee consistently savoury, sweet berries, and tropical fruity during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.
It is roasted for both filter coffee and espresso. It also gives you a wide variety of flavour changes over temperature, so it is highly recommended to try on filter brewing methods.
- Brewing ratio : 1(coffee) to 16.5(brewing water) - with less than 1:16 ratio, the savoury characteristics may be a bit of harsh and acrid finish in our throat.
- Brewing time : around 02:20 to extract the most pleasant sugar level of this coffee.
- Brewing water temperature : 93 degrees Celsius water.
It is also very good with immersion methods such as Clever or Plunger.
- Brewing ratio : 1(coffee) to 16(brewing water).
- Brewing time : 4 to 5 minutes (coarse grind size).
- Brewing water temperature : 94 degrees Celsius water.
Try this reference recipe on an espresso machine, then start dialing in accordingly if needed.
- 20g dose in 20g basket
- Brewing time 21 seconds(on EK-43)
- 44g out
- Brewing water temperature : 94 degrees Celsius water.